Mexican Chocolate Wedding Cakes
Yield
4 dozenPrep
20 minCook
10 minReady
30 minTrans-fat Free, High Fiber, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
brown sugar
firmly packed |
*
|
| ¾ | cup |
butter
softened |
|
| 3 | ounces |
unsweetened chocolate
melted |
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | cups |
all-purpose flour
|
|
| 1 | cup |
nuts
chopped |
|
| ½ | teaspoon |
salt
|
|
| 1 | x |
powdered sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
brown sugar
firmly packed |
*
|
| 177 | ml |
butter
softened |
|
| 86.7 | ml/g |
unsweetened chocolate
melted |
|
| 5 | ml |
vanilla extract
|
|
| 473 | ml |
all-purpose flour
|
|
| 237 | ml |
nuts
chopped |
|
| 2.5 | ml |
salt
|
|
| 1 | x |
powdered sugar
|
*
|
Directions
Heat oven to 350℉ (180℃).
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.
