Chocolate Mexican Wedding Cookies recipe

16 servings

1 cup butter, softened

1/3 cup confectioners' sugar

2 teaspoons vanilla extract

1 3/4 cups all-purpose flour

1 cup ground pecans

1/2 cup German sweet chocolate, grated

3/4 teaspoon ground cinnamon

1 pinch salt

1/2 cup confectioners' sugar

1/4 cup German sweet chocolate, grated

In a large bowl, cream the butter and 1/3 cup confectioner's sugar until light and fluffy.

Add the vanilla extract.

In a separate bowl, combine the flour, ground pecans, 1/2 cup ground chocolate, cinnamon and salt; mix well.

Gradually add the dry ingredients to the creamed mixture.

Wrap dough in plastic wrap and chill 1 to 2 hours, or until firm.

Preheat oven to 325 degrees F (180 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 until the cookies are firm to the touch.

Cool 1 minute on the baking sheet, then transfer to a wire rack.

For the coating, sift 1/2 cup of the confectioner's sugar and 1/4 cup of the ground cocoa into a shallow bowl.

While cookies are still warm, roll them in the coating.