Total Time
18mins
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.

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F.
  2. Beat butter, margarine and powdered sugar together until light and fluffy.
  3. Beat in vanilla extract and water and blend thoroughly.
  4. Beat in cocoa.
  5. Slowly add flour and nuts and mix until completely incorporated.
  6. Roll dough into walnut-sized balls and place on ungreased baking sheet.
  7. Flatten balls slightly.
  8. Bake until cookies are set but not browned, about 8 minutes.
  9. Roll in powdered sugar while still warm. Do not skip this step.
  10. When cooled, roll in powdered sugar again (or sift powdered sugar over tops). Do not skip this step.
  11. 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.
Most Helpful

4 5

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.

3 5

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.