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