Chocolaty Mexican Wedding Cake Recipes

Steps:

• In a medium bowl, cream the butter and sugar. Stir in vanilla and water. Add the flour and almonds, mix until blended. Cover and chill for 3 hours.
• Preheat oven to 325 degrees.
• Shape dough into balls or crescents. Place on an unprepared cookie sheet and bake for 15 to 20 minutes in the preheated oven. Remove from pan to cool on wire racks. When cookies are cool, roll in confectioners' sugar. Store at room temperature in an airtight container.

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Mix all the ingredients together with a mixer until well blended. Roll dough into round small balls.
• Bake for 10-12 minutes.
• Cool completely then roll in additional confectionary sugar.

Steps:

• Preheat oven to 350°. Cream butter and 1 cup confectioners' sugar until light and fluffy, 5-7 minutes; beat in vanilla. Gradually beat in flour. Stir in pecans. , Shape tablespoons of dough into 2-in. crescents. Place 2 in. apart on ungreased baking sheets., Bake until light brown, 12-15 minutes. Roll cookies in additional confectioners' sugar while warm; cool on wire racks.

Steps:

• Combine the egg whites and sugar in a stand mixer bowl and whisk to combine. Place bowl over simmering water while whisking regularly until the mixture reaches 140 degrees F on an instant-read thermometer and the sugar is completely dissolved. Remove bowl from heat and whip the mixture at medium to high speed until the meringue has cooled almost completely.
• Slowly add the room temperature butter piece by piece until the buttercream takes on a cottage cheese consistency. Add the melted cooled chocolates, spices, and vanilla until incorporated and smooth.
• Cream the butter in a stand mixer until smooth and light. Add sugar and continue to mix until fully incorporated and fluffy.
• Add 1 egg at a time, beating well after each addition. In a medium bowl sift together flour, baking powder, cinnamon, and salt.
• Preheat oven to 350 degrees F.
• Combine milk and vanilla. Add portions of the flour mixture and milk mixture to the electric mixer, alternating, starting and ending with flour. Pour evenly into 2 buttered and floured 9-inch cake pans.
• Bake for 40 minutes or until golden - cake should pull away from the side and spring back to the touch.
• Frost cake and decorate as desired.

Steps:

• Preheat oven to 350º F. In a large mixing bowl beat butter and sugar until creamy, beat in vanilla extract. Gradually add flour, nuts, and cinnamon. Stir in 1 1/2 cup of chocolate morsels and stir until dough is well combined. Roll dough into one inch balls and place on ungreased cookie sheets.
• Bake for approximately 10 to 12 minutes or until cookies are set and lightly golden brown on bottom. Remove from oven and cool on baking sheets for 2 minutes than place on wire racks to cool completely.
• Microwave remaining chocolate chips in small bowl or heavy-duty plastic bag for 30 seconds. Stir chips or knead bag. Microwave at 10- to 15-second intervals, stirring or kneading until smooth. If using a bowl to melt chips, pour chocolate into a plastic bag. Snip a small portion of the bag in the corner; slowly squeeze chocolate to drizzle over cookies. Refrigerate cookies for about 5 minutes or until chocolate is set. Store cookies at room temperature in airtight container.

Steps:

• In a food processor or blender, process pecans with 1/4 cup of the powdered sugar, until very fine. Mix in flour, cocoa and salt & set aside.
• In a large mixing bowl, cream butter with 3/4 cup of the powdered sugar; Blend until light and fluffy. Beat in vanilla until well blended.
• Add flour mixtureslowly, until well mixed. Cover and refrigerate for 2 hours.
• Preheat oven to 350°F.
• Form dough into 1-inch balls and place on ungreased cookie sheets.
• Bake until golden, 18 to 20 minutes.
• Mix together remaining 1/2 cup powdered sugar and cinnamon. When cookies have cooled slightly, roll in cinnamon mixture. Finish cooling on wire racks.
• Makes 36 cookies.