Recipe For Cooking Mexican Chocolate Wedding Cakes

Toaster Oven Cookies :: Cookie Cutter and Ball Cookies

Mexican Chocolate Wedding Cakes

3/4 C. brown sugar, packed
3/4 C. butter, softened
3 (1 oz.) squares unsweetened baking chocolate, melted
1 tea. vanilla extract or flavoring
2 C. flour
1 C. chopped nuts
1/2 tea. salt
Confectioners’ sugar

Heat oven to 350 degrees F.

In a lrg. mixer bowl, combine brown sugar and butter. Beat at med. speed, scraping bowl often, until creamy (1 to 2 min.). Add melted chocolate and vanilla extract or flavoring. Continue beating, scraping bowl often, until well mixed (1 to 2 min.). Reduce speed to low; add all remaining ingredients except powderedsugar. Continue beating, scraping bowl often, until well mixed (1 to 2 min.). Shape rounded tea.ful of dough into 1-in. balls. Place 2 in. apart on cookie sheets. Bake for 8 to 10 min., or until set.

Remove from oven and let stand 5 min.; carefully remove from cookie sheets. Cool another 5 min.

Roll in or sprinkle with powderedsugar while still warm and again when cool. Makes 60 servings.