Chocolate Mexican Wedding Cakes Recipe

5 4 5
Chocolate Mexican Wedding Cakes Recipe
Chocolate Mexican Wedding Cakes Recipe photo by Taste of Home
Publisher Photo

Chocolate Mexican Wedding Cakes Recipe

Read Reviews
5 4 5
Publisher Photo
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
MAKES:
42 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min./batch
MAKES:
42 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min./batch

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

Nutritional Facts

1 each: 103 calories, 7g fat (3g saturated fat), 11mg cholesterol, 59mg sodium, 10g carbohydrate (5g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 starch, 1 fat.

  • 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
  1. 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.
  2. 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.
  3. 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

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Reviews forChocolate Mexican Wedding Cakes

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lvarner User ID: 35803 257583
Reviewed Dec. 2, 2016

"These cookies were relatively easy to make and they tasted great! I would definitiely make them again. They are a nice variation of the traiditional Mexican wedding cake that I often see at holiday time."

MY REVIEW
lurky27 User ID: 1251896 248024
Reviewed May. 9, 2016

"Yum! Fun for my work Cinco de Mayo party!

-Theresa"

MY REVIEW
shari1968 User ID: 8651434 238893
Reviewed Dec. 7, 2015

"These cookies are one of our new favorites. easy enough to make and the dough itself is so good that we were shy of 3 1/2 dozen !! Best cookie dough and the cookies were absolutely delicious and great texture as well . This will be added to our favorite cookie list. Shari in Phoenix Arizona"

MY REVIEW
byoung229 User ID: 6902174 81472
Reviewed Dec. 9, 2012

"Delicious, I will be making again soon."

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