How to Make Chocolate Mexican Wedding Cookies - A Step-by-Step Guide

If you're looking for a sweet treat with a touch of spice, then look no further than Chocolate Mexican Wedding Cookies. These cookies are a delicious twist on the traditional Russian teacake, featuring the addition of cocoa powder and a hint of cinnamon for a truly unique flavor. Whether you're celebrating a special occasion or simply looking to satisfy your sweet tooth, these cookies are sure to be a hit.

Mexican wedding cookies, also known as polvorones, are a beloved dessert in Mex...

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Ingredients

  • 1 cup butter, softened
  • ⅓ cup confectioners' sugar
  • 2 teaspoons vanilla extract
  • 1 ¾ cups all-purpose flour
  • 1 cup ground pecans
  • ½ cup German sweet chocolate, grated
  • ¾ teaspoon ground cinnamon
  • 1 pinch salt
  • ½ cup confectioners' sugar
  • ¼ cup German sweet chocolate, grated

Information

  • Servings: 8
  • Yield: 16 cookies

  • 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.
  • Nutrition

    517 cal.

    • Total Fat: 37g
    • Saturated Fat: 19g
    • Cholesterol: 61mg
    • Sodium: 167mg
    • Total Carbohydrate: 46g
    • Dietary Fiber: 3g
    • Total Sugars: 22g
    • Protein: 5g
    • Vitamin C: 0mg
    • Calcium: 25mg
    • Iron: 2mg
    • Potassium: 133mg