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    You are in: Home / Recipes / Chocolate Chip Mexican Wedding Cakes Recipe
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    Chocolate Chip Mexican Wedding Cakes

    Chocolate Chip Mexican Wedding Cakes. Photo by alligirl

    1/2 Photos of Chocolate Chip Mexican Wedding Cakes

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    lauralie41's Note:

    These cookies are known for their delicate texture and flavor and can be found on VeryBestBaking.com's website drizzled with chocolate for extra pizzazz. They are also included in the Zaar World Tour 2005 swap, Mexico.

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    Ingredients:

    Serves: 26

    Yield:

    dozen

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350º F. In a large mixing bowl beat butter and sugar until creamy, beat in vanilla extract. Gradually add flour, nuts, and cinnamon. Stir in 1 1/2 cup of chocolate morsels and stir until dough is well combined. Roll dough into one inch balls and place on ungreased cookie sheets.
    2. 2
      Bake for approximately 10 to 12 minutes or until cookies are set and lightly golden brown on bottom. Remove from oven and cool on baking sheets for 2 minutes than place on wire racks to cool completely.
    3. 3
      Microwave remaining chocolate chips in small bowl or heavy-duty plastic bag for 30 seconds. Stir chips or knead bag. Microwave at 10- to 15-second intervals, stirring or kneading until smooth. If using a bowl to melt chips, pour chocolate into a plastic bag. Snip a small portion of the bag in the corner; slowly squeeze chocolate to drizzle over cookies. Refrigerate cookies for about 5 minutes or until chocolate is set. Store cookies at room temperature in airtight container.

    Ratings & Reviews:

    • on October 15, 2006

      55

      Wonderful recipe! I made the dough into little crescents and hearts and stars and then piped chocolate glaze on them and they were beautiful and they tasted wonderful. Thank you for such a great, easy recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 17, 2006

      55

      Theses were very easy to make and the cookie was to be very soft and tender, much like a shortbread. Decided to do something diferent and used pecans in my cookies. Also, I added mini chips which appeared to be a good choice given the size of the cookie. Ultimately, I chose to skip the chocolate on the top as it felt a bit like gilding the lily - as the cookies were so rich and delicious without it. After the fact it occured to me a great touch might have been to roll the hot cookies in a mix of powdered sugar (traditional) mixed with cocoa and cinnamon (the twist). These were served at a potluck and gone in a heartbeat competely for attention with some pretty fancy fare. Thanks Lauralie.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 15, 2006

      55

      Tender melt-in-your mouth cookies that really aren't sweet yet still are delicious and cinnamon-y. I baked one cup of Hershey's Mini Chips in the cookies then melted additional semi-sweet chocolate chips to drizzle over them. We enjoyed this variation of Mexican Wedding Cookies and will again ~ Thanks!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (19)

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    Nutritional Facts for Chocolate Chip Mexican Wedding Cakes

    Serving Size: 1 (37 g)

    Servings Per Recipe: 26

    Amount Per Serving
    % Daily Value
    Calories 190.4
     
    Calories from Fat 115
    60%
    Total Fat 12.8 g
    19%
    Saturated Fat 7.0 g
    35%
    Cholesterol 18.7 mg
    6%
    Sodium 87.5 mg
    3%
    Total Carbohydrate 18.9 g
    6%
    Dietary Fiber 1.4 g
    5%
    Sugars 9.5 g
    38%
    Protein 2.2 g
    4%

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