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!
RecipeSavants.comThe 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, RecipesNutsMexicanChocolate Mexican Wedding CookiesPT35MServes 12
Ingredients:
1 Cup Butter1.75 Cup Powdered Sugar1 Teaspoon Pure Vanilla Extract1.5 Cups All-Purpose Flour0.25 Cup Cornstarch0.25 Cup Dark Cocoa0.5 Teaspoon Salt1.25 Cups Pecans0.5 Teaspoon Ground CinnamonPreheat 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 minutesIn 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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