Chocolate Mexican Wedding Cakes
Submitted by MrsM on June 21, 2007 at 6:09 pm

Description
Chocolate Mexican Wedding Cakes

Summary
Yield: 0 File under: Cookies Brownies Bars

Instructions
Chocolate Mexican Wedding Cakes

Chocolate Mexican Wedding Cakes

1/2 cup (2 oz.) confectioner’s sugar
1 1/2 sticks unsalted butter, softened
5 ounces best quality semisweet chocolate, melted
1 teaspoon vanilla
2 cups (9 oz.) AP flour
1/2 cup (2 oz.) finely chopped nuts of your choice (walnuts, pecans, almonds, hazlenuts)
1/4 teaspoon salt
Powdered sugar for dusting

If using salted butter, omit the salt.

Preheat oven to 350°.

Cream butter and confectioners' sugar until light and fluffy. Beat in melted chocolate and vanilla. Add flour and nuts, mix well. Using a 1 1/4 inch cookie scoop, place scoopfuls of dough on ungreased or parchment lined baking sheets. You can either leave them rustic looking, or roll into neat, smooth balls between the palms of your hands. Bake 19-21 minutes, or until firm to the touch. Cool cookie sheet for 2 minutes, then remove to finish cooling on wire racks. When completely cooled, dust with powdered sugar.

Makes 42 cookies, approximately 20 ounces.