Chocolate Mexican Wedding Cakes Recipe

Chocolate Mexican Wedding Cakes Recipe photo by Taste of Home

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These spiced balls are a yummy twist on a traditional favorite. Sometimes I add mini chocolate chips to the dough and, after baking, dip the cooled cookies in melted almond bark. —Joanne Valkema, Freeport, Illinois

This recipe is:

Diabetic Friendly

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Chocolate Mexican Wedding Cakes Recipe

Prep: 20 min. Bake: 15 min./batch

Yield: 42 Servings

20 15 35

Ingredients

1 cup butter, softened
1-3/4 cups confectioners' sugar, divided
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/4 cup cornstarch
1/4 cup baking cocoa
1/2 teaspoon salt
1-1/4 cups finely chopped pecans or almonds
1/2 teaspoon ground cinnamon

Directions

In a large bowl, cream butter and 1 cup confectioners' sugar until light and fluffy. Beat in vanilla. Combine the flour, cornstarch, cocoa and salt; gradually add to creamed mixture and mix well. Stir in nuts.
Shape tablespoonfuls of dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 325° for 12-14 minutes or until set.
In a small bowl, combine cinnamon and remaining confectioners' sugar. Roll warm cookies in sugar mixture; cool on wire racks. Store in an airtight container. Yield: about 3-1/2 dozen.

Nutritional Facts 1 cookie equals 103 calories, 7 g fat (3 g saturated fat), 11 mg cholesterol, 59 mg sodium, 10 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Originally published as Chocolate Mexican Wedding Cakes in Country Woman Christmas Annual 2010, p63