Follow these steps for perfect results
unsalted butter
softened
powdered sugar
pure vanilla extract
pastry flour
pecans
ground
milk chocolate
grated
ground cinnamon
ground cayenne pepper
salt
powdered sugar
for garnish
ground cocoa powder
Preheat oven to 325 degrees F (180 degrees C).
In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
Add the vanilla extract and mix well.
In a separate small bowl, combine the pastry flour, ground pecans, grated milk chocolate, ground cinnamon, ground cayenne pepper, and salt.
Gradually add the dry ingredients to the creamed butter mixture and mix until just combined.
Wrap the dough in plastic wrap and chill in the refrigerator for two hours, until firm.
Shape the chilled dough into 1-inch balls.
Place the cookie dough balls 1 inch apart on an ungreased baking sheet.
Bake in the preheated oven for 15-18 minutes, or until the cookies are firm to the touch.
Allow the cookies to cool on the baking sheet for 1 minute before transferring them to a wire rack to cool completely.
In a small bowl, whisk together the remaining powdered sugar and ground cocoa powder.
While the cookies are still warm, gently coat them in the powdered sugar and cocoa mixture.
Enjoy the chocolate Mexican wedding cookies!
Expert advice for the best results
For a more intense chocolate flavor, use dark chocolate.
Ensure butter is softened for easy creaming.
Chill the dough thoroughly for best results.
Everything you need to know before you start
15 minutes
Dough can be made ahead and chilled for up to 2 days.
Arrange cookies on a platter and dust with additional powdered sugar.
Serve with coffee or milk.
Great for holiday gifting.
Cinnamon and Chocolate Flavors.
Complement the nutty and sweet notes.
Discover the story behind this recipe
Popular during weddings and celebrations.
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