Mexican Dessert Recipes
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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.
Authentic Mexican Wedding Cookies Recipe
Ingredients -
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
Preparation:
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.
