Mole New Mexican Wedding Cookies Recipe

4.5 2 2
Mole New Mexican Wedding Cookies Recipe
Mole New Mexican Wedding Cookies Recipe photo by Taste of Home
Publisher Photo

Mole New Mexican Wedding Cookies Recipe

Read Reviews
4.5 2 2
Publisher Photo
Heat and sweet is such an amazing combination. The addition of red chili and chocolate chips makes these traditional Mexican Wedding Cookies a fiesta for your mouth! — Marla Clark, Albuquerque, New Mexico
MAKES:
30 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min./batch
MAKES:
30 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min./batch

Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup confectioners' sugar, divided
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup ground pecans
  • 1 teaspoon chili powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1/2 cup miniature semisweet chocolate chips

Directions

Preheat oven to 350°. Cream butter and 1/3 cup confectioners' sugar until light and fluffy; beat in vanilla. In another bowl, whisk together the next six ingredients. Gradually beat into creamed mixture. Fold in chocolate chips.
Shape dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Bake until bottoms are lightly browned, 12-15 minutes. Remove from pans to wire racks to cool 5 minutes. Roll in remaining confectioners' sugar. Cool completely. Yield: 2-1/2 dozen.
Originally published as Mole New Mexican Wedding Cookies in Taste of Home February/March 2017

Nutritional Facts

1 cookie: 81 calories, 5g fat (3g saturated fat), 8mg cholesterol, 27mg sodium, 8g carbohydrate (5g sugars, 1g fiber), 1g protein.

  • 1/2 cup butter, softened
  • 3/4 cup confectioners' sugar, divided
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup ground pecans
  • 1 teaspoon chili powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1/2 cup miniature semisweet chocolate chips
  1. Preheat oven to 350°. Cream butter and 1/3 cup confectioners' sugar until light and fluffy; beat in vanilla. In another bowl, whisk together the next six ingredients. Gradually beat into creamed mixture. Fold in chocolate chips.
  2. Shape dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Bake until bottoms are lightly browned, 12-15 minutes. Remove from pans to wire racks to cool 5 minutes. Roll in remaining confectioners' sugar. Cool completely. Yield: 2-1/2 dozen.
Originally published as Mole New Mexican Wedding Cookies in Taste of Home February/March 2017

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Reviews forMole New Mexican Wedding Cookies

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MY REVIEW
ms11145 User ID: 1604521 261776
Reviewed Feb. 25, 2017

"Adding mini chocolate chips is not a new addition for me as that is what I usually do for Wedding Cookies; however, the addition of chili powder definitely makes this a unique cookie. I usually do not say this; however, these cookies need to be a tad sweeter so I will up the powdered sugar just a tad next time. Usually I'm the one reducing the sugar!"

MY REVIEW
delowenstein User ID: 3766053 260636
Reviewed Feb. 1, 2017

"I had the chance to make these cookies yesterday! I sampled one and it was delicious! The only change: I added 1/4 tsp. salt to dry ingredients. Thank you, Marla Clark, for this recipe! It's a keeper!"

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