Mexican Chocolate Wedding Cakes
These cookies are an irresistible chocolate version of traditional Mexican wedding cakes, also known as 'tea cakes' in other nationalities.
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 for rolling
- Preheat oven to 350°F (175°C).
- 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).
- 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.
- 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.
Nutritional Information Per Serving (1/60 of recipe): Calories: 70 Fat: 4 g Cholesterol: 5 mg Sodium: 40 mg Carbohydrates: 8 g Dietary Fiber: 0 g Protein: 1 g.