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Chocolaty Mexican Wedding Cake Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 10 min./batch + cooling
MAKES:48 servings
TOTAL TIME: Prep: 20 min. Bake: 10 min./batch + cooling
MAKES: 48 servings

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

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.

Directions

  1. 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.
  2. Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-12 minutes or until set.
  3. Roll warm cookies in confectioners' sugar; cool on wire racks. When completely cool, roll again in sugar. Yield: about 4 dozen.
Originally published as Chocolate Mexican Wedding Cakes in Taste of Home Christmas Annual Annual 2009, p137

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.

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Reviewed Jan. 1, 2011

These are very tasty. Easy to make and they have a great chocolate flavor. Thanks for the recipe. Will make these often.

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