Chocolate Chip Mexican Wedding Cakes
photo by alligirl
- Ready In:
4 1/2 dozen
- 1 cup butter, 2 sticks softened
- 1⁄2 cup powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2⁄3 cup nuts, finely chopped
- 2 - 2 1⁄2 teaspoons ground cinnamon
- 2 cups chocolate chips, divided (12-ounce package)
- 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.
- 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.
- 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.
Questions & Replies
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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.
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!
I made 1/2 the recipe and it worked out great. I had Mexican Vanilla that I received in a swap so what better way to use it. the flovour was really nice, I made such a mess trying to get the topping in the bag that I dribbled it with a spoon instead. I used walnuts and reg size chips. Thanks for posting. Made for World Tour 8 Mexican Challenge.
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