Prep 10 mins
Cook 8 mins
These are my attempt to make a chocolate version of Mexican Wedding Cake cookies. (My son named them.) In my experiments I felt that using half butter and half margarine made for the best texture, but you can of course use all butter if you wish.
- 1⁄2 cup butter, at room temperature
- 1⁄2 cup margarine, at room temperature
- 4 tablespoons powdered sugar
- 2 teaspoons vanilla extract
- 2 tablespoons cold water
- 6 tablespoons unsweetened cocoa
- 1 3⁄4 cups flour
- 3 ounces finely ground almonds (walnuts may also be used)
- 1⁄2 cup powdered sugar, for topping (as needed)
- Preheat oven to 400°F.
- Beat butter, margarine and powdered sugar together until light and fluffy.
- Beat in vanilla extract and water and blend thoroughly.
- Beat in cocoa.
- Slowly add flour and nuts and mix until completely incorporated.
- Roll dough into walnut-sized balls and place on ungreased baking sheet.
- Flatten balls slightly.
- Bake until cookies are set but not browned, about 8 minutes.
- Roll in powdered sugar while still warm. Do not skip this step.
- When cooled, roll in powdered sugar again (or sift powdered sugar over tops). Do not skip this step.
- Note: This type of cookie tends to be on the dry side. If you want it to be moister, try underbaking by 1-2 minutes.
Not as dry as I had thought, I did use 5 tablespoons water, gradually adding 1 tablespoon as I was mixing, and in step 1 I added an extra 1/2 tablespoon of butter, it seemed to be more consistent. All gobbled up, and made for nice treat. Made for PRMR Tag.
Apologies... My Cocoa Bombs came out dry, and I was not able to figure out how to save them. I tried increasing the cooking time, but that did not solve my problem. If you can figure where I went wrong, I would be happy to try this recipe again. This is up my alley (wedding cookies). Made for Photo Tag.