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MEXICAN CHOCOLATE WEDDING CAKES

Source of Recipe

The Austin American Statesman


List of Ingredients

1/4 cup firmly packed brown sugar
3/4 cup butter, softened
3 1 oz squares unsweetened
1 baking chocolate, melted
1 tsp vanilla
2 cup all-purpose flour
1 cup chopped nuts
1/2 tsp salt
1 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.