Chocolate Mexican Wedding Cookies Best Dishes

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Chocolate Mexican Wedding Cookies

"A chocolate version of the Mexican Wedding Cookie."

Ingredients :

1 cup butter, softened
1/three cup confectioners' sugar
2 teaspoons vanilla extract
1 3/four cups all-reason flour
1 cup ground pecans
half of cup German candy chocolate, grated
3/4 teaspoon ground cinnamon
1 pinch salt
half of cup confectioners' sugar
1/4 cup German candy chocolate, grated

Instructions :

Prep :	Cook : 8M	Ready in :

In a huge bowl, cream the butter and 1/three cup confectioner's sugar till mild and fluffy. Add the vanilla extract.
In a separate bowl, combine the flour, ground pecans, half cup floor chocolate, cinnamon and salt; blend well.
Gradually add the dry ingredients to the creamed mixture.
Wrap dough in plastic wrap and kick back 1 to 2 hours, or till organization.
Preheat oven to 325 stages F (a hundred and eighty degrees C).
Shape the dough into 1-inch balls. Place balls 1 inch apart on an ungreased baking sheet. Bake 15 to 18 minutes, or till the cookies are firm to the touch. Cool 1 minute on the baking sheet, then switch to a cord rack.
For the coating, sift half of cup of the confectioner's sugar and 1/4 cup of the floor cocoa into a shallow bowl. While cookies are nonetheless warm, roll them inside the coating.

Notes :

Reynolds® parchment can be used for simpler cleanup/removal from the pan.

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