Chocolate Mexican Wedding Cakes

Total Time Prep: 20 min. Bake: 15 min./batch
Yield about 3-1/2 dozen
Test Kitchen Approved
These spiced balls are a yummy twist on a traditional favorite. Sometimes I add mini chocolate chips to the dough and, after baking, dip the cooled cookies in melted almond bark. —Joanne Valkema, Freeport, Illinois

Ingredients

  • 1 cup butter, softened
  • 1-3/4 cups confectioners' sugar, divided
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1/4 cup baking cocoa
  • 1/2 teaspoon salt
  • 1-1/4 cups finely chopped pecans or almonds
  • 1/2 teaspoon ground cinnamon

Directions

  1. Preheat oven to 325°. In a large bowl, cream butter and 1 cup confectioners' sugar until light and fluffy. Beat in vanilla. Combine flour, cornstarch, cocoa and salt; gradually add to creamed mixture and mix well. Stir in nuts.
  2. Shape tablespoonfuls of dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake 12-14 minutes or until set.
  3. In a small bowl, combine cinnamon and remaining confectioners' sugar. Roll warm cookies in sugar mixture; cool on wire racks. Store in an airtight container.

Nutrition Facts

1 each: 103 calories, 7g fat (3g saturated fat), 11mg cholesterol, 59mg sodium, 10g carbohydrate (5g sugars, 1g fiber), 1g protein.

These spiced balls are a yummy twist on a traditional favorite. Sometimes I add mini chocolate chips to the dough and, after baking, dip the cooled cookies in melted almond bark. —Joanne Valkema, Freeport, Illinois
Recipe Creator

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