Chocolate Mexican Wedding Cookies
This Mexican wedding cookie recipe produces a batch of mouthwateringly sweet and nutty cookies. The German chocolate makes them extra rich and indulgent. Chocolate Mexican wedding cookies are ideal for any special occasion or for a sumptuous treat.
For light cookies, make sure you use the best quality butter you can find. You can grind whole pecans in a food processor or blender for a crunchier cookie texture but they only need a few seconds unless you want them completely ground up. Remember the cookies keep cooking for a minute when you remove them from the oven so it is best to take out when they begin to turn golden brown.
These are really pretty cookies and you can probably think of many occasions when they would be perfect. Of course they are called ‘wedding’ cookies but they are not only for weddings. A traditional wedding cake is something you only see at weddings (well maybe at a christening too) but these sugary little balls are wonderful for all kinds of occasions, and you will want to think of all kinds of excuses to make these because they are so tasty.
The sweet chocolate and cinnamon adds that typical Mexican flavor to them which everyone loves. Close your eyes and bite into one of these little treats and you will be transported to Mexico in your mind, enjoying the wonderful appeal of typical Mexican desserts. These are quite small because they are like little one inch diameter balls, but that is not a bad thing because it means you can have several instead of just one!
The ball shape makes these unusual, and certainly different from traditional two dimensional cookies, and you can stack them up for an elegant presentation or else just serve them on a decorative plate or in a pretty box. That part is up to you, but one thing is sure and that is you are bound to fall in love with the flavor of these Mexican wedding cookies, and really like how to chocolate and pecans adds to the overall appeal and flavor.
- ½ cup plus ⅓ cup powdered sugar
- 2 teaspoons vanilla extract
- 1 cup softened butter
- ¾ cup grated German sweet chocolate
- 1 ¾ cups all purpose flour
- ¾ teaspoon ground cinnamon
- 1 cup ground pecans
- ¼ teaspoon salt
- Cream ⅓ cup of the powdered sugar with the butter until the mixture is fluffy and light.
- Stir in the vanilla. Mix the pecans, cinnamon, salt, flour and ½ cup of the chocolate in another bowl.
- Add the dry ingredients to the butter mixture bit by bit. Wrap the dough in plastic wrap.
- Chill it for an hour or 2 until it is firm.
- Preheat the oven to 325 degrees F.
- Make 1 inch balls out of the dough and put them an inch apart on an ungreased baking tray.
- Bake the Mexican wedding cookies for about 16 minutes or until they are firm.
- Let them cool for a couple of minutes on the baking sheet, then let them finish cooling on a wire rack.
- Sift the remaining ½ cup of powdered sugar with rest of the grated chocolate and roll the warm cookies in this mixture.
You can see how rolling the finished cookies in powdered sugar gives them a softer, prettier look, and of course you can also imagine how these feel in the mouth. First you can enjoy the soft sugar coating and then when you bite through you will experience the Mexican cinnamon and chocolate flavors, as well as the crunchy pecans. One of these is never enough and even if you only plan on eating one you will soon find yourself reaching out for another! These are easy to make and they are small cookies. Whether you make them for a special occasion or as a gift is up to you but one thing is sure, and that is how delicious they are.
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