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
Featured In: 21 Christmas Cookies from Around the World
- 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
- Preheat oven to 325°. In a large bowl, cream butter and 1 cup confectioners' sugar until light and fluffy. Beat in vanilla. Combine 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 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.
Originally published as Chocolate Mexican Wedding Cakes in Country Woman Christmas Annual 2010, p63
Reviews for Chocolate Mexican Wedding Cakes
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed May. 9, 2016
"Yum! Fun for my work Cinco de Mayo party!-Theresa"
Reviewed Dec. 7, 2015
Reviewed Dec. 9, 2012
"Delicious, I will be making again soon."