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Chocolate Mexican Wedding Cookies |
"A chocolate model of the Mexican Wedding Cookie."
Ingredients :
- 1 cup butter, softened
- 1/three cup confectioners' sugar
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 1 cup floor pecans
- half cup German sweet chocolate, grated
- 3/four teaspoon ground cinnamon
- 1 pinch salt
- half cup confectioners' sugar
- 1/4 cup German sweet chocolate, grated
Instructions :
Prep : | Cook : 8M | Ready in : |
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- In a large bowl, cream the butter and 1/3 cup confectioner's sugar till mild and fluffy. Add the vanilla extract.
- In a separate bowl, integrate the flour, ground pecans, 1/2 cup floor chocolate, cinnamon and salt; mix well.
- Gradually add the dry elements to the creamed combination.
- Wrap dough in plastic wrap and chill 1 to two hours, or till corporation.
- Preheat oven to 325 stages F (a hundred and eighty stages 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 company to the touch. Cool 1 minute on the baking sheet, then transfer to a twine rack.
- For the coating, sift half of cup of the confectioner's sugar and 1/four cup of the floor cocoa into a shallow bowl. While cookies are nevertheless heat, roll them in the coating.
Notes :
- Reynolds® parchment may be used for simpler cleanup/removal from the pan.
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