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Chocolate Mexican Wedding Cakes

 Chocolate Mexican Wedding Cakes
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
42 ServingsPrep: 20 min. Bake: 15 min./batch


  • 1 cup butter, softened
  • 1-3/4 cups confectioners' sugar, divided
  • 1 teaspoon McCormick® Pure 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.
Nutritional Facts: 1 cookie equals 103 calories,

2 of 2

Chocolate Mexican Wedding Cakes (continued)

Nutritional Facts: 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.