Chocolate-Dipped Mexican Wedding Cookies – a delicious recipe with butter, powdered sugar, vanilla, flour, Chocolate. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350F.
2
Reserve 48 nuts (about 2 Tbsp.
3
); process remaining nuts in food processor or blender just until evenly ground.
4
Beat butter and sugar in large bowl with mixer until light and fluffy.
5
Blend in ground nuts and vanilla.
6
Gradually beat in flour until blended.
7
Shape dough into 48 (1-inch) balls.
8
Place, 1-1/2 inches apart, on parchment-covered baking sheets.
9
Bake 14 to 15 min.
10
or until bottoms of cookies are lightly browned.
11
Cool 5 min.
12
on baking sheets.
13
Remove to wire racks; cool completely.
14
Melt chocolate as directed on package.
15
Dip cookies, 1 at a time, halfway into melted chocolate; place on parchment-covered rimmed baking sheet.
16
Top with reserved nuts.
17
Refrigerate 30 min.
18
or until chocolate is firm.
1115
kcal
Calories
75
g
Fat
97
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3/4 cup PLANTERS Sliced Almonds, divided, 1 cup butter, softened, 1/2 cup powdered sugar, 1 tsp. vanilla, and more.
Yes, Chocolate-Dipped Mexican Wedding Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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