Chocolate Mexican Wedding Cookies – a delicious recipe with butter, sugar, vanilla, flour, ground pecans, sweet chocolate. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large bowl, cream the butter and 1/3 cup confectioner's sugar until light and fluffy. Add the vanilla extract.
2
In a separate bowl, combine the flour, ground pecans, 1/2 cup ground chocolate, cinnamon and salt; mix well.
3
Gradually add the dry ingredients to the creamed mixture.
4
Wrap dough in plastic wrap and chill 1 to 2 hours, or until firm.
5
Preheat oven to 325 degrees F (180 degrees C).
6
Shape the dough into 1-inch balls. Place balls 1 inch apart on an ungreased baking sheet. Bake 15 to 18 minutes, or until the cookies are firm to the touch. Cool 1 minute on the baking sheet, then transfer to a wire rack.
7
For the coating, sift 1/2 cup of the confectioner's sugar and 1/4 cup of the ground cocoa into a shallow bowl. While cookies are still warm, roll them in the coating.
1203
kcal
Calories
80
g
Fat
114
g
Carbs
11
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 10 ingredients. The key ingredients include: 1 cup butter, softened, 1/3 cup confectioners' sugar, 2 teaspoons vanilla extract, 1 3/4 cups all-purpose flour, and more.
Yes, Chocolate 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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