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My review
Chocolate Mexican Wedding Cookies
Karen Ginnis
"A chocolate version of the Mexican Wedding Cookie."
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Ingredients
servings 517Original recipe yields 8 servings (16 cookies)
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- US
- Metric
Directions
{{model.addEditText}} Print- In a large bowl, cream the butter and 1/3 cup confectioner's sugar until light and fluffy. Add the vanilla extract.
- In a separate bowl, combine the flour, ground pecans, 1/2 cup ground chocolate, cinnamon and salt; mix well.
- Gradually add the dry ingredients to the creamed mixture.
- Wrap dough in plastic wrap and chill 1 to 2 hours, or until firm.
- Preheat oven to 325 degrees F (180 degrees C).
- Shape the dough into 1-inch balls. Place balls 1 inch apart on an ungreased baking sheet. Bake 15 to 18 minutes, or until the cookies are firm to the touch. Cool 1 minute on the baking sheet, then transfer to a wire rack.
- For the coating, sift 1/2 cup of the confectioner's sugar and 1/4 cup of the ground cocoa into a shallow bowl. While cookies are still warm, roll them in the coating.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
Read all reviews 1721 Ratings
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Most helpful positive review
12/30/2003
A REAL hit with all of my family and friends. This was my annual "new" Christmas cookie, and everyone raved, although I got a few frowns at the richness and obvious level of fat and calories. Af...
Most helpful critical review
3/11/2008
I made this for my sister in law's bridal shower. She's getting married in Mexico so we had a fiesta party for her. I used Hershey's Dark Chocolate as others suggested. It's ok - not my favor...
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12/30/2003
A REAL hit with all of my family and friends. This was my annual "new" Christmas cookie, and everyone raved, although I got a few frowns at the richness and obvious level of fat and calories. Af...
4/4/2000
This recipe is very good, but EXTREMELY chocolatey! I found that some of the chilling time could be cut down by placing the dough in a freezer. But the recipe is not hard to make.
12/31/2004
I made these cookies and Mexican Wedding Cookies I for a Cinco de Mayo party - the adults and kids loved them. Soft, pillowy texture if you bake on parchment paper. I will make again!
4/24/2003
This is a very good cookie for those allergic to eggs. It isn't too sweet. I left the pecans out and it was still very good.
3/11/2008
I made this for my sister in law's bridal shower. She's getting married in Mexico so we had a fiesta party for her. I used Hershey's Dark Chocolate as others suggested. It's ok - not my favor...
6/22/2006
Crumbled while I was trying to roll them at the end. Grating was too much of a hassle and didn't work out well. Not enough taste to them.
6/23/2005
Made these for an "international" party. Very nice texture, light and crumbly. Different from your average cookie. I will definitely make these again.
2/25/2005
These were great! My family loved them, and will use this reciepe again next year if not sooner.
7/16/2003
awesome,and so easy to make. i gave them away last christmas and all ready people are asking for them this year.