Food recipes
Chocolate Mexican Wedding Cookies
Chocolate Mexican Wedding Cookies Ingredients: butter, without salt sugars, powdered vanilla extract wheat flour, white, all-purpose, unenriched nuts, pecans milk, fluid, 1% fat, without added vitamin a and vitamin d...
Chocolate Mexican Wedding Cookies
Ingredients:
butter, without salt
sugars, powdered
vanilla extract
wheat flour, white, all-purpose, unenriched
nuts, pecans
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, cinnamon, ground
spices, pepper, red or cayenne
salt, table
sugars, powdered
cocoa, dry powder, unsweetened
Directions:
Preheat oven to 325 degrees F (180 degrees C).
In a large bowl, cream butter, 1/3 cup of powdered sugar until light and fluffy.
Add the vanilla extract.
In a small bowl, mix the flour, ground pecans, 1/2 cup grated chocolate, cinnamon, cayenne pepper and salt together well.
Gradually add the dry ingredients to the creamed mixture.
Wrap the dough in plastic wrap and chill for two hours, until firm.
Shape the dough into 1-inch balls and place balls 1 inch apart on an ungreased baking sheet.
Bake in a 325 degree oven for 15 - 18 minutes.
The cookies should be firm to the touch, then cool for 1 minute, and transfer to a wire rack to finish cooling.
In a small bowl mix together the 1/2 cup of the powdered sugar and 1/4 cup of ground cocoa.
Coat the the cookies while still warm in the sugar and cocoa mix.
Enjoy!
Ingredients:
butter, without salt
sugars, powdered
vanilla extract
wheat flour, white, all-purpose, unenriched
nuts, pecans
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, cinnamon, ground
spices, pepper, red or cayenne
salt, table
sugars, powdered
cocoa, dry powder, unsweetened
Directions:
Preheat oven to 325 degrees F (180 degrees C).
In a large bowl, cream butter, 1/3 cup of powdered sugar until light and fluffy.
Add the vanilla extract.
In a small bowl, mix the flour, ground pecans, 1/2 cup grated chocolate, cinnamon, cayenne pepper and salt together well.
Gradually add the dry ingredients to the creamed mixture.
Wrap the dough in plastic wrap and chill for two hours, until firm.
Shape the dough into 1-inch balls and place balls 1 inch apart on an ungreased baking sheet.
Bake in a 325 degree oven for 15 - 18 minutes.
The cookies should be firm to the touch, then cool for 1 minute, and transfer to a wire rack to finish cooling.
In a small bowl mix together the 1/2 cup of the powdered sugar and 1/4 cup of ground cocoa.
Coat the the cookies while still warm in the sugar and cocoa mix.
Enjoy!