Mexi-Tea Cakes

A combination of cocoa, chocolate kisses, nutmeg and cinnamon to make tasty little bite sized cakes.

• Ready In: 50 mins
• Serves: 36

Ingredients

• 1  cup  softened butter
• 3⁄4 cup powdered sugar
• 1  teaspoon vanilla
• 2  cups flour
• 1⁄4 cup cocoa powder
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon nutmeg
• 1  cup  finely chopped pecans
• 36  chocolate  Hershey chocolate kisses
• 1  cup powdered sugar
• 2  tablespoons cocoa powder
• 1  teaspoon cinnamon

Directions

1. Pre-heat oven to 350 degrees.
2. Combine butter and powdered sugar-beat until fluffy, add vanilla mixing well, stir in flour, 1/4 Cup cocoa powder, salt and nutmeg and mix until a dough forms then add pecans.
3. At this point, chill your dough for 2-4 hours.
4. Form dough into 36 balls. Wrap each dough ball around a kiss, completely covering it.
5. Place on a baking sheet and bake at 350 degrees for 11-14 minutes or until just set.
6. While cookies are baking,combine 1 cup powdered sugar, 2 Tbsp cocoa powder and cinnamon in a bowl mixing well.
7. When cookies are done, drop each one into the powdered mixture, roll to coat each cake.
8. Place on a rack to cool. And then enjoy!