Chocolate Mexican Wedding Cakes (Cookies)

“Two of my favorites mexican wedding cakes and chocolate!”
READY IN:
35mins
SERVES:
36
YIELD:
36 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. In a food processor or blender, process pecans with 1/4 cup of the powdered sugar, until very fine. Mix in flour, cocoa and salt & set aside.
  2. In a large mixing bowl, cream butter with 3/4 cup of the powdered sugar; Blend until light and fluffy. Beat in vanilla until well blended.
  3. Add flour mixtureslowly, until well mixed. Cover and refrigerate for 2 hours.
  4. Preheat oven to 350°F.
  5. Form dough into 1-inch balls and place on ungreased cookie sheets.
  6. Bake until golden, 18 to 20 minutes.
  7. Mix together remaining 1/2 cup powdered sugar and cinnamon. When cookies have cooled slightly, roll in cinnamon mixture. Finish cooling on wire racks.
  8. Makes 36 cookies.

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