Chocolate Mexican Wedding Cake Cookies Monday, May 5, 2014


1 cup butter, softened
1-3/4 cups confectioners' sugar, divided
1 tsp vanilla extract
1-1/2 cups all-purpose flour
1/4 cup cornstarch
1/4 cup baking cocoa
1/2 tsp salt
1-1/4 cups finely chopped pecans or almonds
1/2 tsp ground cinnamon


In a large bowl, cream butter and 1 cup confectioners' sugar until light and fluffy. Beat in vanilla. Combine the flour, cornstarch, cocoa and salt; gradually add to creamed mixture and mix well. Stir in nuts. Shape TBSP of dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 325 deg for 12-14 minutes or until set. In a small bowl, combine cinnamon and remaining confectioners' sugar. Roll barely warm cookies in sugar mixture; cool on wire racks. Store in an airtight container.


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