Chocolate Mexican Wedding Cookies

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    rita_baker36posted 10 years ago

    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


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    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.