Cookies Recipe ♯ Chocolate Mexican Wedding Cookies

A chocolate version of the Mexican Wedding Cookie.

Ingredients

• 1 cup butter, softened
• ⅓ cup confectioners' sugar
• 2 teaspoons vanilla extract
• 1 ¾ cups all-purpose flour
• 1 cup ground pecans
• ½ cup German sweet chocolate, grated
• ¾ teaspoon ground cinnamon
• 1 pinch salt
• ½ cup confectioners' sugar
• ¼ cup German sweet chocolate, grated

Cooking Directions

1. In a large bowl, cream the butter and 1/3 cup confectioner's sugar until light and fluffy. Add the vanilla extract.
2. In a separate bowl, combine the flour, ground pecans, 1/2 cup ground chocolate, cinnamon and salt; mix well.
3. Gradually add the dry ingredients to the creamed mixture.
4. Wrap dough in plastic wrap and chill 1 to 2 hours, or until firm.
5. Preheat oven to 325 degrees F (180 degrees C).
6. 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.
7. 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

• calories517.4
• carbohydrateContent45.7 g
• cholesterolContent61 mg
• fatContent36.9 g
• fiberContent2.8 g
• proteinContent4.7 g
• saturatedFatContent18.8 g
• sodiumContent167.1 mg
• sugarContent22.1 g