Mexican Chocolate Wedding Cakes Recipe
Yield: 5 DozenRecipe by luhu.jp
Ingredients:
3/4 cup: Firmly packed brown sugar,
3/4 cup: Butter, softened
3: 1 oz squares unsweetened,
Baking chocolate, melted
1 tsp: Vanilla,
2 cup: All-purpose flour,
1 cup: Chopped nuts,
1/2 tsp: Salt,
Powdered sugar,
Directions:
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.
From: The Austin American Statesman, typed by jessann
:)
Source from luhu.jp
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.
From: The Austin American Statesman, typed by jessann
:)
Source from luhu.jp