With an electric mixer beat butter until light and fluffy. Add 3/4
cup of confectioners’ sugar and cream together.
Combine flour, salt, nuts (if using) and cinnamon (if using) in a
separate bowl. Add the dry ingredients to the sugar mixture and
beat until just combined. Stir in vanilla.
Shape the dough into a disk, wrap in plastic, and refrigerate for
30 minutes to an hour (or as long as 2 days).
Heat the oven to 350 degrees (F).
Normal version- Take the dough out of the fridge and roll into 1-
inch balls and place on ungreased cookie sheet an inch apart.
Chocolate version- Break off two 1/2-inch chunks of dough and
flatten into disks. Place a chocolate chunk in the middle of one
and place the other on top. Roll the disks together into a ball
and place on cookie sheet an inch apart.
Bake for 10-12 minutes until set, but only barely browned on
top.
Normal version- Put the remaining sugar in a shallow bowl. Add
in 1/4 tsp. cinnamon, if desired, and blend.
Chocolate version- Put the remaining sugar in a shallow bowl.
Add in a tablespoon of cocoa and blend.
Cool the cookies on the baking sheet until you can handle them.
Roll each cookie in the sugar and put on rack to finish cooling.
Once cool, roll them in the sugar mixture again.
Originally Submitted
7/8/2015
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