Print Recipe

Mexican Chocolate Wedding Cakes



  • 3/4 cup firmly packed brown sugar
  • 3/4 cup butter, softened
  • 3 (1 ounce) squares unsweetened baking chocolate, melted
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 cup chopped nuts
  • 1/2 teaspoon salt
  • Confectioners' sugar


  1. Heat oven to 350 degrees F.
  2. In a 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 extract. Continue beating, scraping bowl often, until well mixed (1 to 2 minutes). Reduce speed to low; add all remaining ingredients except confectioners' sugar. Continue beating, scraping bowl often, until well mixed (1 to 2 minutes).
  3. Shape rounded teaspoonsful of dough into 1-inch balls. Place 2 inches apart on cookie sheets.
  4. Bake for 8 to 10 minutes, or until set.
  5. Remove from oven and let stand 5 minutes; carefully remove from cookie sheets. Cool another 5 minutes.
  6. Roll in or sprinkle with confectioners' sugar while still warm and again when cool.

Makes 60 servings.


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