Chocolate Mexican Wedding Cookies
These light and buttery cookies are a chocolatey twist on an old favorite. They are buttery and light with the perfect balance of chocolate and pecans.
Ingredients
- 2 sticks unsalted butter, softened
- 1½ cups confectioners sugar, divided (1 cup for the dough, 1/2 cup for brushing on cookies afterwards)
- 1 teaspoon vanilla extract
- 1½ cups all purpose flour
- ¼ cup cornstarch
- ¼ cup unsweetened cocoa powder
- 1¼ cups finely chopped pecans
Instructions
- Preheat the oven to 325 degrees F.
- In a medium bowl, combine the flour, salt, cornstarch, and unsweetened cocoa powder. Set aside.
- Add 1/2 cup of confectioners sugar to a different (small) bowl, and set aside. for later.
- Next, add the softened butter and one cup of confectioners sugar to a mixing bowl. Using an electric mixer on medium speed, cream until light and fluffy. Then, mix in the vanilla extract.
- Gradually add the flour mixture to the creamed mixture and mix just until combined. Stir in the finely chopped pecans.
- Shape the cookie dough by the tablespoon into balls approximately 1 inch wide.
- Line them up on an ungreased cookie sheet(s), about 2 inches apart. You can line the sheets with parchment paper if you'd like.
- Bake for 12-14 minutes until done.
- For the final step, use a pastry brush to apply confectioners sugar to the warm cookies. (Or if you prefer, you can roll them in the bowl of confectioners sugar and tap off the excess.)
- Store the cooled cookies in an airtight container.
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