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Chocolate Mexican Wedding Cookies
1 cup butter
1 teaspoon vanilla extract
1 cup confectioners' sugar
1/2 teaspoon salt
1 1/4 cups almonds, ground or finely chopped
1 1/2 cups flour
1/4 cup cornstarch
1/4 cup cocoa powder
Heat oven to 325 degrees F.
Cream butter, sugar, vanilla extract and salt.
Add dry ingredients. Form into 1-inch balls.
Bake on ungreased cookie sheets for about 15 minutes until firm but not brown.
While still warm, roll in confectioners' sugar or confectioners' sugar mixed with some cinnamon or cocoa powder.
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