Name: Chocolate Mexican Wedding Cookies
Yield: 8
Ingredients: Butter, softened - 1 cup; Confectioners' sugar - ⅓ cup; Vanilla extract - 2 teaspoons; All-purpose flour - 1 ¾ cups; Ground pecans - 1 cup; German sweet chocolate, grated - ½ cup; Ground cinnamon - ¾ teaspoon; Salt - 1 pinch; Confectioners' sugar - ½ cup; German sweet chocolate, grated - ¼ cup

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Ingredients for - Chocolate Mexican Wedding Cookies

1. Butter, softened - 1 cup

2. Confectioners' sugar - ⅓ cup

3. Vanilla extract - 2 teaspoons

4. All-purpose flour - 1 ¾ cups

5. Ground pecans - 1 cup

6. German sweet chocolate, grated - ½ cup

7. Ground cinnamon - ¾ teaspoon

8. Salt - 1 pinch

9. Confectioners' sugar - ½ cup

10. German sweet chocolate, grated - ¼ cup

How to cook deliciously - Chocolate Mexican Wedding Cookies

1. Stage

In a large bowl, cream the butter and 1/3 cup confectioner's sugar until light and fluffy. Add the vanilla extract.

2. Stage

In a separate bowl, combine the flour, ground pecans, 1/2 cup ground chocolate, cinnamon and salt; mix well.

3. Stage

Gradually add the dry ingredients to the creamed mixture.

4. Stage

Wrap dough in plastic wrap and chill 1 to 2 hours, or until firm.

5. Stage

Preheat oven to 325 degrees F (180 degrees C).

6. Stage

Shape the dough into 1-inch balls. Place balls 1 inch apart on an ungreased baking sheet. Bake 15 to 18 minutes, or until the cookies are firm to the touch. Cool 1 minute on the baking sheet, then transfer to a wire rack.

7. Stage

For the coating, sift 1/2 cup of the confectioner's sugar and 1/4 cup of the ground cocoa into a shallow bowl. While cookies are still warm, roll them in the coating.