Chocolate Mexican Wedding Cakes

Name: Chocolate Mexican Wedding Cakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: about 3-1/2 dozen
Cuisine: North America, Mexican
Ingredients: 1 cup butter, softened; 1-3/4 cups confectioners' sugar, divided; 1 teaspoon vanilla extract; 1-1/2 cups all-purpose flour; 1/4 cup cornstarch; 1/4 cup baking cocoa; 1/2 teaspoon salt; 1-1/4 cups finely chopped pecans or almonds; 1/2 teaspoon ground cinnamon

TEST KITCHEN APPROVED

4 Reviews

Total Time:Prep: 20 min. Bake: 15 min./batch

By Taste Of Home Editorial Team

Recipe by Joanne Valkema

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 21, 2022

These spiced balls are a yummy twist on a traditional favorite. Sometimes I add mini chocolate chips to the dough and, after baking, dip the cooled cookies in melted almond bark. —Joanne Valkema, Freeport, Illinois

TEST KITCHEN APPROVED

Chocolate Mexican Wedding Cakes

4 Reviews Add your review

Yield:about 3-1/2 dozen

Prep:20 min

Cook:15 min

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Ingredients

1 cup butter, softened
1-3/4 cups confectioners' sugar, divided
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/4 cup cornstarch
1/4 cup baking cocoa
1/2 teaspoon salt
1-1/4 cups finely chopped pecans or almonds
1/2 teaspoon ground cinnamon

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Directions

1
Preheat oven to 325°. In a large bowl, cream butter and 1 cup confectioners' sugar until light and fluffy. Beat in vanilla. Combine flour, cornstarch, cocoa and salt; gradually add to creamed mixture and mix well. Stir in nuts.

2
Shape tablespoonfuls of dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake 12-14 minutes or until set.
3
In a small bowl, combine cinnamon and remaining confectioners' sugar. Roll warm cookies in sugar mixture; cool on wire racks. Store in an airtight container.