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Chocolate Mexican Wedding Cookies

Chocolate Mexican Wedding Cookies recipe
photo by:kraft
Your family will love this delicious chocolate version of the classic Mexican wedding cookie.
time
prep:
20 min
total:
1 hr 2 min
servings
total:
27 servings, 2 cookies each

What You Need

1-1/4
pkg.  (4 oz. each) BAKER'S Semi-Sweet Chocolate (5 oz.), divided
1
cup  powdered sugar, divided
1
cup  butter, softened
1
tsp.  vanilla
2
cups  flour
1
cup  finely chopped PLANTERS Pecans
1/4
tsp.  salt

Make It

HEAT oven to 350°F.

MELT 3 oz. chocolate as directed on package; cool to room temperature. Meanwhile, grate remaining chocolate; place in medium bowl. Stir in 1/2 cup sugar.

BEAT butter and remaining sugar in large bowl with mixer until light and fluffy. Add vanilla and melted chocolate; mix well. Gradually beat in flour until blended. Add nuts and salt; mix well.

SHAPE dough into 1-inch balls. Place, 1-1/2 inches apart, on baking sheets.

BAKE 12 min. or until bottoms of cookies are lightly browned. Cool 5 min. on baking sheets. Add, 1 at a time, to grated chocolate mixture; toss to evenly coat. Place on wire racks; cool completely.

Kraft Kitchens Tips

Size-Wise
Enjoy a serving, 2 cookies, of these classic cookies on a special occasion.
Make it Easy
Use a blender or food processor to finely chop the pecans. Just be careful not to overprocess them or you'll end up with nut butter!
Shortcut
Does grating chocolate grate on your nerves? An easy alternative to make the grated chocolate/powdered sugar mixture is to chop the 2 oz. chocolate and add it to a blender or food processor along with the 1/2 cup powdered sugar. Use pulsing action to blend 1 min. or until mixture is very fine.
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