Food recipes
Chocolate Mexican Wedding Cakes (Cookies)
Chocolate Mexican Wedding Cakes (Cookies) Ingredients: nuts, pecans sugars, powdered wheat flour, white, all-purpose, unenriched cocoa, dry powder, unsweetened salt, table butter, without salt vanilla extract spices,...
Chocolate Mexican Wedding Cakes (Cookies)
Ingredients:
nuts, pecans
sugars, powdered
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
salt, table
butter, without salt
vanilla extract
spices, cinnamon, ground
Directions:
In a food processor or blender, process pecans with 1/4 cup of the powdered sugar, until very fine.
Mix in flour, cocoa and salt & set aside.
In a large mixing bowl, cream butter with 3/4 cup of the powdered sugar; Blend until light and fluffy.
Beat in vanilla until well blended.
Add flour mixtureslowly, until well mixed.
Cover and refrigerate for 2 hours.
Preheat oven to 350F.
Form dough into 1-inch balls and place on ungreased cookie sheets.
Bake until golden, 18 to 20 minutes.
Mix together remaining 1/2 cup powdered sugar and cinnamon.
When cookies have cooled slightly, roll in cinnamon mixture.
Finish cooling on wire racks.
Makes 36 cookies.
Ingredients:
nuts, pecans
sugars, powdered
wheat flour, white, all-purpose, unenriched
cocoa, dry powder, unsweetened
salt, table
butter, without salt
vanilla extract
spices, cinnamon, ground
Directions:
In a food processor or blender, process pecans with 1/4 cup of the powdered sugar, until very fine.
Mix in flour, cocoa and salt & set aside.
In a large mixing bowl, cream butter with 3/4 cup of the powdered sugar; Blend until light and fluffy.
Beat in vanilla until well blended.
Add flour mixtureslowly, until well mixed.
Cover and refrigerate for 2 hours.
Preheat oven to 350F.
Form dough into 1-inch balls and place on ungreased cookie sheets.
Bake until golden, 18 to 20 minutes.
Mix together remaining 1/2 cup powdered sugar and cinnamon.
When cookies have cooled slightly, roll in cinnamon mixture.
Finish cooling on wire racks.
Makes 36 cookies.