The only way you could make iconic Mexican wedding cookies even tastier is to add some chocolate! My recipe makes delicate little cakes with crunchy pecans, sweet cinnamon and a touch of cocoa. Dust them with powdered sugar and watch them disappear! Smart Recipes, Mexican Recipes, Nuts Recipes, Recipes Nuts Mexican Chocolate Mexican Wedding Cookies Chocolate Mexican Wedding Cookies Recipe | PT35M Serves 12 Ingredients: 1 Cup Butter 1.75 Cup Powdered Sugar 1 Teaspoon Pure Vanilla Extract 1.5 Cups All-Purpose Flour 0.25 Cup Cornstarch 0.25 Cup Dark Cocoa 0.5 Teaspoon Salt 1.25 Cups Pecans 0.5 Teaspoon Ground Cinnamon Preheat oven to 325 degrees. Line 2 sheet pans with Silpats or parchment paper and set aside. In a stand mixer, cream butter and 1 cup powdered sugar until light & fluffy. Beat in vanilla. In a large bowl, combine flour, cornstarch, cocoa, and salt. Gradually add flour mixture to creamed mixture and mix well. With a spatula, fold in nuts. Form tablespoonfuls of dough into 1-inch balls and arrange them 2 inches apart on prepared sheet pans. Bake until cookies are set, 12-14 minutes In a small bowl, combine cinnamon and remaining powdered sugar. Roll warm cookies in sugar mixture and transfer to wire racks to cool.

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