Chocolate Mexican Wedding Cookies

Rating: 3.9 stars
21 Ratings
  • 5 star values: 9
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 3

A chocolate version of the Mexican Wedding Cookie.

By Karen Ginnis

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Recipe Summary

Servings:
8
Yield:
16 cookies
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • In a large bowl, cream the butter and 1/3 cup confectioner's sugar until light and fluffy. Add the vanilla extract.

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  • 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.

Nutrition Facts

Per Serving:
517 calories; protein 4.7g; carbohydrates 45.7g; fat 36.9g; cholesterol 61mg; sodium 167.1mg. Full Nutrition
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Reviews (17)

Read More Reviews

Most helpful positive review

MUDDYMOM
Rating: 5 stars
01/10/2004
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. After four batches it was a bit too much grating of chocolate (hint: you do not need to purchase expensive German baking chocolate but a large firm and thick Hershey's Special Dark bar works just as well and costs 1.00 at WalMart...try freezing it for an hour before grating...all chocolate gets mushy when you're grating down to the last teensy bit unless you have a food processor that can be cleaned after doing chocolate). I used unsalted butter and added one-fourth tsp. salt. I didn't taste any noticeable difference with the cinnammon but I kept putting it in there. I had to bake 22 minutes to get a bit more crunch to the outside yet the inside was still nice. At 18 minutes the cookie was quite soft and crumbly. The chocolate powdered sugar coating was really the best part of the recipe. Thanks for a great new hit! Read More
Helpful
(52)

Most helpful critical review

Sheila
Rating: 3 stars
03/11/2008
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 favorite cookie. All the guests at the party loved it though. It's a crumbly cookie. I like my cookies chewy. Read More
Helpful
(16)
21 Ratings
  • 5 star values: 9
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 3
Reviews:
Most Helpful Most Positive Least Positive Newest
MUDDYMOM
Rating: 5 stars
01/09/2004
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. After four batches it was a bit too much grating of chocolate (hint: you do not need to purchase expensive German baking chocolate but a large firm and thick Hershey's Special Dark bar works just as well and costs 1.00 at WalMart...try freezing it for an hour before grating...all chocolate gets mushy when you're grating down to the last teensy bit unless you have a food processor that can be cleaned after doing chocolate). I used unsalted butter and added one-fourth tsp. salt. I didn't taste any noticeable difference with the cinnammon but I kept putting it in there. I had to bake 22 minutes to get a bit more crunch to the outside yet the inside was still nice. At 18 minutes the cookie was quite soft and crumbly. The chocolate powdered sugar coating was really the best part of the recipe. Thanks for a great new hit! Read More
Helpful
(52)
SAFFIRE
Rating: 4 stars
10/25/2003
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. Read More
Helpful
(40)
SweetTooth
Rating: 5 stars
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! Read More
Helpful
(26)
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DYPS
Rating: 5 stars
09/26/2003
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. Read More
Helpful
(17)
Sheila
Rating: 3 stars
03/11/2008
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 favorite cookie. All the guests at the party loved it though. It's a crumbly cookie. I like my cookies chewy. Read More
Helpful
(16)
Cookiemnstr
Rating: 4 stars
06/23/2005
Made these for an "international" party. Very nice texture light and crumbly. Different from your average cookie. I will definitely make these again. Read More
Helpful
(15)
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Joyce
Rating: 3 stars
06/22/2006
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. Read More
Helpful
(15)
HOLTRAMOR08
Rating: 5 stars
02/25/2005
These were great! My family loved them and will use this reciepe again next year if not sooner. Read More
Helpful
(15)
ROBERTAKY
Rating: 4 stars
09/26/2003
awesome and so easy to make. i gave them away last christmas and all ready people are asking for them this year. Read More
Helpful
(14)
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