Chocolate cookies

Chocolate Cookie (Mexican Wedding Twist)

  • 1 cup
  • ½ cup + extra to roll
  • 2 tsp
  • 1 ¾ cup
  • 1 cup
  • 1/2 cup
  • ¾ tsp
  • 1 pinch
  • 1/4 cup
Method of Preparation
  • Take a bowl and whisk the butter. Add the 1/3 cup confectioners sugar to it. Whisk until it is fluffy and light.
  • Add into it the vanilla extract.
  • In another bowl, mix the flour and the pecans. Also add ½ cup ground chocolate, cinnamon powder and the salt. Mix well.
  • Now slowly add this mixture to the creamed mixture and make the dough.
  • Slowly add the dry ingredients into the mixture.
  • Nicely wrap the dough in a plastic wrap and allow it to chill down for 1 to 2 hours, until it becomes firm.
  • Pre-heat the oven to 325 degrees F.
  • Now divide the dough into small 1 inch balls. And place them on a greased baking sheet.
  • Bake the cookies for 18 minutes, or until the cookies get perfectly baked and hard.
  • Allow them to cool for 1 minute, and then transfer it on a wire rack.
  • Now coat the cookies with confectioners sugar and the additional ¼ cup ground cocoa, when the cookies are warm.

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  • 15 minutes
  • 22 minutes
  • 16 pieces
  • Not Rated Yet
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