Mexican Chocolate Wedding Cakes

Yield: 60 servings

Ingredients

• 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

Instructions

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.