Chocolate Mexican Wedding Cookies

Submitted by Lavender Lynn

"This recipe is from Ghirardelli"

 

• Ready In: 30mins
• Ingredients: 8
• Yields: 48 cookies

ingredients

• 3⁄4 cup Ghirardelli sweet ground chocolate and cocoa
• 1 cup unsalted butter, at room temperature
• 1⁄2 cup confectioners' sugar
• 2 teaspoons pure vanilla extract
• 1 3⁄4 cups all-purpose flour
• 1 cup pecans, ground
• 3⁄4 teaspoon ground cinnamon
• 1 pinch salt

directions

1. To make the cookies, in a large bowl, cream the butter and 1/3 cup confectioners' sugar with an electric mixer until light and fluffy. Add the vanilla. In a separate bowl, stir together the flour, pecans, 1/2 cup ground chocolate, cinnamon, and salt. Gradually add the dry ingredients to the creamed mixture and mix until well blended.
2. Wrap the dough in plastic wrap and chill for 1 to 2 hours, until firm. Preheat the oven to 325°F Shape the dough into 1-inch balls. Place the balls 1 inch apart on an ungreased cookie sheet.
3. Bake for 15 to 18 minutes, until the cookies are firm to the touch.
4. Cool for 1 minute on the cookie sheet, and then transfer to a wire rack. Cool completely.
5. To make the coating, sift the remaining confectioners' sugar (1 tablespoon) and 1/4 cup ground chocolate into a shallow bowl. Once the cookies are cool, roll them in the coating. Refrigerate airtight with waxed paper between layers up to 1 month.

Reviews

[DailyInspiration]

Loved this version of Mexican Wedding cookies using cocoa. You do have to wait until they are fully cooled to handle them as they are a little delicate until then. I rolled one cookie in the cocoa powder/sugar mix and decided it was too much cocoa so I used a sieve and lightly dusted them on top instead. Made one batch and froze the rest of the cookie dough for another time. : )