| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

These cookies are a chocolate version of traditional Mexican wedding cakes.

Mexican Chocolate Wedding Cakes

3/4 cup firmly packed brown sugar
3/4 cup butter or margarine, softened
3 (1-ounce) squares unsweetened baking chocolate, melted
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup chopped nuts
1/2 teaspoon salt
Powdered sugar

1. Heat oven to 350°F.
2. Combine brown sugar and butter in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy. Add melted chocolate and vanilla. Continue beating until well mixed. Reduce speed to low; add flour, nuts and salt; beating, scraping bowl often, until well mixed (1 to 2 minutes).
3. Shape rounded teaspoonfuls of dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Bake for 8 to 10 minutes or until set.
4. Let stand 5 minutes; carefully remove from cookie sheets. Cool 5 minutes. Roll in or sprinkle with powdered sugar while still warm and again when cool.

Makes 5 dozen cookies.

Nutrition Facts (1 cookie): Calories: 70 Fat: 4 g Cholesterol: 5 mg Sodium: 40 mg Carbohydrates: 8 g Dietary Fiber: 0 g Protein: 1 g