Recipe by Chocolatl
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.
Top Review by weekend cooker
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.
- 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)
Directions See How It's Made
- 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.