CHOCOLATE MEXICAN WEDDING CAKES (COOKIES)

Chocolate Mexican Wedding Cakes (Cookies) image

Provided by Boo Chef in West Te

Categories Dessert

Time 35m

Yield 36 cookies, 36 serving(s)

Number Of Ingredients 8

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1/2 cup pecans
1 1/2 cups sifted powdered sugar, divided use
1 1/2 cups all-purpose flour
1/3 cup unsweetened baking cocoa
1/8 teaspoon salt
1 cup butter, softened
1/2 teaspoon vanilla extract
2 tablespoons ground cinnamon

Steps:

In a food processor or blender, process pecans with 1/4 cup of the powdered sugar, until very fine. Mix in flour, cocoa and salt & set aside.
In a large mixing bowl, cream butter with 3/4 cup of the powdered sugar; Blend until light and fluffy. Beat in vanilla until well blended.
Add flour mixtureslowly, until well mixed. Cover and refrigerate for 2 hours.
Preheat oven to 350°F.
Form dough into 1-inch balls and place on ungreased cookie sheets.
Bake until golden, 18 to 20 minutes.
Mix together remaining 1/2 cup powdered sugar and cinnamon. When cookies have cooled slightly, roll in cinnamon mixture. Finish cooling on wire racks.
Makes 36 cookies.

Nutrition Facts : Calories 97.1, Fat 6.4, SaturatedFat 3.4, Cholesterol 13.6, Sodium 44.8, Carbohydrate 9.9, Fiber 0.8, Sugar 5, Protein 0.9