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    Mexican Chocolate Wedding Cakes


    Source of Recipe


    The Austin American Statesman

    List of Ingredients




    3/4 cup Firmly packed brown sugar
    3/4 cup Butter, softened
    3 ounces unsweetened baking chocolate, melted
    1 t Vanilla
    2 cups All-purpose flour
    1 cup Chopped nuts
    1/2 t Salt
    Powdered sugar

    Recipe



    Heat oven to 350. In large mixer bowl combine brown sugar and butter. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Add melted chocolate and vanilla. Continue beating, scraping bowl often, until well mixed (1 to 2 minutes). Reduce speed to low; add all remaining ingredients except powdered sugar. Continue beating, scraping bowl often, until well mixed (1 to 2 minutes). Shape rounded teaspoonfuls of dough into 1 inch balls. Place 2 inches apart on cookie sheets. Bake for 8 to 10 minutes or until set. Let stand 5 minutes; carefully remove from cookie sheets. Cool another 5 minutes. Roll in or sprinkle with powdered sugar while still warm and again when cool.

 

 

 

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