October 25, 2012
Chocolate Mexican wedding cakes
The chocolate Mexican wedding cakes are chocolaty shortbread-like cookies; a real crowed pleaser among chocolate lovers. They are easy to make and I consider them, wonderful little treats to keep handy in the cookie jar, for all the unexpected guests... (if I am be able to stop eating them, that is :-) or just to have for a midday snack. They are also great for holidays. I think I will have to make some more soon... they will look great on my Christmas cookie platter!
I love chocolate and I like to bake so, here we go...
1/2 cup butter, softened (at room temperature)
1 cup powdered sugar, divided
1/2 tsp. vanilla
3/4 cup flour
4 tbsp. cornstarch
2 tbsp. cocoa
Pinch of salt
2/3 cup chopped walnuts
1/2 tsp. cinnamon, optional
In a large mixing bowl, cream together butter and 3/4 cup powdered sugar until light and fluffy. Beat in vanilla.
In a small bowl combine together flour, cornstarch, cocoa and salt. Gradually add to the creamed mixture and mix well. Stir in walnuts.
Shape tablespoonful of dough into 1-inch balls,(about walnut size). Place 2 inch apart on ungreased baking sheets. Bake at 325 F. for 12-14 minutes or until set. (baking longer might dried them out).
Place remaining powdered sugar in a small bow. Stir in cinnamon, if you are using. Roll cookies, while still warm in the cinnamon sugar mix and place them on a plate.
Cookies can be stored in airtight container.
Makes: 2 dozens
TIP: If you want less sugary cookies, place them single layer on a plate. Place sugar in a sifter; move gently over the cookies until lightly dusted (or skip this step entirely :-)
Leia’s Culinary Treasures