Chocolate Mexican Wedding Cakes (Cookies) - cooking recipe

Ingredients
    1/2 cup pecans
    1 1/2 cups sifted powdered sugar, divided use
    1 1/2 cups all-purpose flour
    1/3 cup unsweetened baking cocoa
    1/8 teaspoon salt
    1 cup butter, softened
    1/2 teaspoon vanilla extract
    2 tablespoons ground cinnamon
Preparation
    In a food processor or blender, process pecans with 1/4 cup of the powdered sugar, until very fine. Mix in flour, cocoa and salt & set aside.
    In a large mixing bowl, cream butter with 3/4 cup of the powdered sugar; Blend until light and fluffy. Beat in vanilla until well blended.
    Add flour mixtureslowly, until well mixed. Cover and refrigerate for 2 hours.
    Preheat oven to 350\u00b0F.
    Form dough into 1-inch balls and place on ungreased cookie sheets.
    Bake until golden, 18 to 20 minutes.
    Mix together remaining 1/2 cup powdered sugar and cinnamon. When cookies have cooled slightly, roll in cinnamon mixture. Finish cooling on wire racks.
    Makes 36 cookies.

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