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Chocolate Mexican Wedding Cakes Recipe

Bits of unsweetened chocolate add a deliciously different twist to typical Mexican Wedding Cakes. It wouldn't be Christmas without these mouthwatering morsels!—bethany, TOH Online Community

This recipe is:

Quick

Diabetic Friendly

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Chocolate Mexican Wedding Cakes Recipe

Prep: 20 min. Bake: 10 min./batch + cooling

Yield: 48 Servings

20 10 30

Ingredients

3/4 cup butter, softened
3/4 cup packed brown sugar
3 ounces unsweetened chocolate, melted
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1 cup finely chopped pecans
1/2 cup confectioners' sugar

Directions

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in chocolate and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in pecans.
Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-12 minutes or until set.
Roll warm cookies in confectioners' sugar; cool on wire racks. When completely cool, roll again in sugar. Yield: about 4 dozen.

Nutritional Facts 1 cookie equals 86 calories, 6 g fat (3 g saturated fat), 8 mg cholesterol, 47 mg sodium, 9 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

Originally published as Chocolate Mexican Wedding Cakes in Taste of Home Christmas Annual Annual 2009, p137