Food recipes
Chocolate Mexican Wedding Cookies
Chocolate Mexican Wedding Cookies Ingredients: butter, without salt sugars, granulated vanilla extract wheat flour, white, all-purpose, unenriched nuts, pecans spartan, real semi-sweet chocolate baking chips, spices,...
Chocolate Mexican Wedding Cookies
Ingredients:
butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
nuts, pecans
spartan, real semi-sweet chocolate baking chips,
spices, cinnamon, ground
salt, table
sugars, granulated
spartan, real semi-sweet chocolate baking chips,
Directions:
In a large bowl, cream the butter and 1/3 cup confectioner's sugar until light and fluffy.
Add the vanilla extract.
In a separate bowl, combine the flour, ground pecans, 1/2 cup ground chocolate, cinnamon and salt; mix well.
Gradually add the dry ingredients to the creamed mixture.
Wrap dough in plastic wrap and chill 1 to 2 hours, or until firm.
Preheat oven to 325 degrees F (180 degrees C).
Shape the dough into 1-inch balls.
Place balls 1 inch apart on an ungreased baking sheet.
Bake 15 to 18 minutes, or until the cookies are firm to the touch.
Cool 1 minute on the baking sheet, then transfer to a wire rack.
For the coating, sift 1/2 cup of the confectioner's sugar and 1/4 cup of the ground cocoa into a shallow bowl.
While cookies are still warm, roll them in the coating.
Ingredients:
butter, without salt
sugars, granulated
vanilla extract
wheat flour, white, all-purpose, unenriched
nuts, pecans
spartan, real semi-sweet chocolate baking chips,
spices, cinnamon, ground
salt, table
sugars, granulated
spartan, real semi-sweet chocolate baking chips,
Directions:
In a large bowl, cream the butter and 1/3 cup confectioner's sugar until light and fluffy.
Add the vanilla extract.
In a separate bowl, combine the flour, ground pecans, 1/2 cup ground chocolate, cinnamon and salt; mix well.
Gradually add the dry ingredients to the creamed mixture.
Wrap dough in plastic wrap and chill 1 to 2 hours, or until firm.
Preheat oven to 325 degrees F (180 degrees C).
Shape the dough into 1-inch balls.
Place balls 1 inch apart on an ungreased baking sheet.
Bake 15 to 18 minutes, or until the cookies are firm to the touch.
Cool 1 minute on the baking sheet, then transfer to a wire rack.
For the coating, sift 1/2 cup of the confectioner's sugar and 1/4 cup of the ground cocoa into a shallow bowl.
While cookies are still warm, roll them in the coating.