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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
  • Total Time
    Prep: 20 min. Bake: 15 min./batch
  • Makes
    about 3-1/2 dozen

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

  • 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.
Nutrition 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.
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Reviews

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Average Rating:
  • lvarner
    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.

  • lurky27
    May 9, 2016

    Yum! Fun for my work Cinco de Mayo party!-Theresa

  • shari1968
    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

  • byoung229
    Dec 9, 2012

    Delicious, I will be making again soon.