CHOCOLATE WEDDING RECIPES
CHOCOLATE WEDDING COOKIES RECIPE | MYRECIPES
Provided by MyRecipes
Yield Makes 2 dozen
Number Of Ingredients 8
Steps:
- Sift together powdered sugar and 2 tablespoons cocoa. Set aside.
- Beat butter at medium speed with an electric mixer until creamy. Add flour and next 3 ingredients, beating until blended. Stir in pecans. (Dough will be stiff.) Shape into 1-inch balls, and place on ungreased baking sheets.
- Bake at 400° for 10 minutes. Remove cookies to wire racks, and cool slightly. Roll warm cookies in powdered sugar mixture, and cool completely on wire racks.
CHOCOLATE MEXICAN WEDDING COOKIES RECIPE | ALLRECIPES
A chocolate version of the Mexican Wedding Cookie.
Provided by Karen Ginnis
Categories World Cuisine Latin American Mexican
Yield 16 cookies
Number Of Ingredients 10
Steps:
- In a large bowl, cream the butter and 1/3 cup confectioner's sugar until light and fluffy. Add the vanilla extract.
- 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 : Calories 517.4 calories, CarbohydrateContent 45.7 g, CholesterolContent 61 mg, FatContent 36.9 g, FiberContent 2.8 g, ProteinContent 4.7 g, SaturatedFatContent 18.8 g, SodiumContent 167.1 mg, SugarContent 22.1 g
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