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    Chocolate Mexican Wedding Cookies

      Servings:   48 cookies


    • 3/4 cup Ghirardelli Sweet Ground Chocolate and Cocoa
      1 cup (2 sticks) unsalted butter, at room temperature
      1/2 cup confectioners' sugar
      2 teaspoons pure vanilla extract
      1 3/4 cups all-purpose flour
      1 cup ground pecans
      3/4 teaspoon ground cinnamon
      1 pinch of salt


    1. To make the cookies, in a large bowl, cream the butter and 1/3 cup confectioners' sugar with an electric mixer until light and fluffy.
    2. Add the vanilla. In a separate bowl, stir together the flour, pecans, 1/2 cup ground chocolate, cinnamon, and salt. Gradually add the dry ingredients to the creamed mixture and mix until well blended.
    3. Wrap the dough in plastic wrap and chill for 1 to 2 hours, until firm.
    4. Preheat the oven to 325°F.
    5. Shape the dough into 1-inch balls. Place the balls 1 inch apart on an ungreased cookie sheet.
    6. Bake for 15 to 18 minutes, until the cookies are firm to the touch.
    7. Cool for 1 minute on the cookie sheet, and then transfer to a wire rack. Cool completely.
    8. To make the coating, sift the remaining confectioners' sugar (1 tablespoon) and 1/4 cup ground chocolate into a shallow bowl. Once the cookies are cool, roll them in the coating.
    9. Refrigerate airtight with waxed paper between layers up to 1 month.

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