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Chocolate Mexican Wedding Cakes

Total Time

Prep: 20 min. Bake: 15 min./batch

Makes

about 3-1/2 dozen

These spiced balls are a yummy twist on a traditional favorite. Sometimes I add mini chocolate chips to the dough and, after baking, dip the cooled cookies in melted almond bark. —Joanne Valkema, Freeport, Illinois
Chocolate Mexican Wedding Cakes Recipe photo by Taste of Home
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Ingredients

  • 1 cup butter, softened
  • 1-3/4 cups confectioners' sugar, divided
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1/4 cup baking cocoa
  • 1/2 teaspoon salt
  • 1-1/4 cups finely chopped pecans or almonds
  • 1/2 teaspoon ground cinnamon

Directions

  1. Preheat oven to 325°. In a large bowl, cream butter and 1 cup confectioners' sugar until light and fluffy. Beat in vanilla. Combine flour, cornstarch, cocoa and salt; gradually add to creamed mixture and mix well. Stir in nuts.
  2. Shape tablespoonfuls of dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake 12-14 minutes or until set.
  3. In a small bowl, combine cinnamon and remaining confectioners' sugar. Roll warm cookies in sugar mixture; cool on wire racks. Store in an airtight container.

Nutrition Facts

1 each: 103 calories, 7g fat (3g saturated fat), 11mg cholesterol, 59mg sodium, 10g carbohydrate (5g sugars, 1g fiber), 1g protein.

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