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Mole New Mexican Wedding Cookies

Heat and sweet is such an amazing combination. I added chili powder and chocolate chips to give a new twist to traditional Mexican cookies. They melt in your mouth, and then the spice hits you. I just love them. — Marla Clark, Albuquerque, New Mexico
  • Total Time
    Prep: 30 min. Bake: 15 min./batch + cooling
  • Makes
    2-1/2 dozen

Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup confectioners' sugar, divided
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup ground pecans
  • 1 teaspoon chili powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1/2 cup miniature semisweet chocolate chips

Directions

  • Preheat oven to 350°. Cream butter and 1/3 cup confectioners' sugar until light and fluffy; beat in vanilla. In another bowl, whisk together the next 6 ingredients. Gradually beat into creamed mixture. Fold in chocolate chips.
  • Shape dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Bake until bottoms are lightly browned, 12-15 minutes. Remove from pans to wire racks to cool 5 minutes. Roll in remaining confectioners' sugar. Cool completely.
Nutrition Facts
1 cookie: 81 calories, 5g fat (3g saturated fat), 8mg cholesterol, 27mg sodium, 8g carbohydrate (5g sugars, 1g fiber), 1g protein.
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