Chocolate Mexican Wedding Cookies Best Dishes

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Monday, September 12, 2011

Chocolate Mexican Wedding Cookies

"A chocolate version of the Mexican Wedding Cookie."

Ingredients :

1 cup butter, softened
1/three cup confectioners' sugar
2 teaspoons vanilla extract
1 three/4 cups all-reason flour
1 cup floor pecans
half cup German candy chocolate, grated
three/four teaspoon ground cinnamon
1 pinch salt
1/2 cup confectioners' sugar
1/4 cup German sweet chocolate, grated

Instructions :

Prep :	Cook : 8M	Ready in :

In a huge bowl, cream the butter and 1/3 cup confectioner's sugar till light and fluffy. Add the vanilla extract.
In a separate bowl, combine the flour, floor pecans, 1/2 cup floor chocolate, cinnamon and salt; blend nicely.
Gradually upload the dry components to the creamed aggregate.
Wrap dough in plastic wrap and kick back 1 to 2 hours, or until organization.
Preheat oven to 325 tiers F (a hundred and eighty stages C).
Shape the dough into 1-inch balls. Place balls 1 inch apart on an ungreased baking sheet. Bake 15 to 18 minutes, or till the cookies are corporation to the touch. Cool 1 minute on the baking sheet, then transfer to a twine rack.
For the coating, sift 1/2 cup of the confectioner's sugar and 1/4 cup of the ground cocoa right into a shallow bowl. While cookies are nevertheless heat, roll them inside the coating.

Notes :

Reynolds® parchment can be used for easier cleanup/elimination from the pan.

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