This is a recipe from Good Housekeeping. I LOVE Mexican wedding cookies, and I have to say, these are by far the best ones I have tried so far. The secret ingredient is the Cocoa and mini chocolate chips. It turns them into delicious melt in your mouth chocolate confections that you won't be able to stop eating. Far superior to the vanilla traditional cookies.
1 Cup Pecans ( or almonds if desired)
1 3/4 Cups confectioner's sugar
1 Cup (2 sticks) cold butter, cut up ( no substitutions)
1 tsp vanilla extract
1 3/4 Cups flour
1/3 Cup unsweetened cocoa
1/3 Cup chocolate semi-sweet mini chips
Preheat oven to 325.
1- In a food processor, pulse grind pecans with half cup of the confectioners sugar until finely ground. Add butter and vanilla and process until smooth, occasionally stopping processor to scrape side with rubber spatula. Add flour and cocoa and pulse until evenly mixed. Add chocolate chips and pulse until just combined.
2- With floured hands, shape dough into 1 inch balls. Place balls 1 inch apart on large ungreased cookie sheet.
3- Bake 16-18 minutes until bottoms are lightly browned. If using two cookie sheets, switch racks halfway through.
Transfer cookies to wire rack and cool a couple of minutes.
Roll in remaining confectioners sugar to coat.
Return to rack and cool completely.
Once cool, roll in sugar one more time ( you can never have enough sugar)
Store in airtight tin. These last about a week, if they're not immediately gobbled up.
No comments:
Post a Comment