Mexican chocolate wedding cakes

5 Dozen

Ingredients

Quantity Ingredient
¾ cup Firmly packed brown sugar
¾ cup Butter, softened
3 1 oz squares unsweetened
Baking chocolate, melted
1 teaspoon Vanilla
2 cups All-purpose flour
1 cup Chopped nuts
½ teaspoon Salt
Powdered sugar

Directions

Heat oven to 350. In large mixer bowl combine brown sugar and butter.

Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Add melted chocolate and vanilla. Continue beating, scraping bowl often, until well mixed (1 to 2 minutes). Reduce speed to low; add all remaining ingredients except powdered sugar. Continue beating, scraping bowl often, until well mixed (1 to 2 minutes).

Shape rounded teaspoonfuls of dough into 1 inch balls. Place 2 inches apart on cookie sheets. Bake for 8 to 10 minutes or until set. Let stand 5 minutes; carefully remove from cookie sheets. Cool another 5 minutes. Roll in or sprinkle with powdered sugar while still warm and again when cool.

From: The Austin American Statesman, typed by jessann :)

Related recipes