Mexican Chocolate Wedding Cakescookies, holiday, jaw 3/4 cup firmly packed brown sugar 3/4 cup butter, softened 3 1 oz squares unsweetened 1 baking chocolate, melted 1 teaspoon vanilla 2 cup all-purpose flour 1 cup chopped nuts 1/2 teaspoon salt 1 powdered sugar Heat oven to 350. In 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. Continue beating, scraping bowl often, until well mixed (1 to 2 minutes). Reduce speed to low; add all remaining ingredients except powdered sugar. Continue beating, scraping bowl often, until well mixed (1 to 2 minutes). Shape rounded teaspoonfuls of dough into 1 inch balls. Place 2 inches apart on cookie sheets. Bake for 8 to 10 minutes or until set. Let stand 5 minutes; carefully remove from cookie sheets. Cool another 5 minutes. Roll in or sprinkle with powdered sugar while still warm and again when cool. From: The Austin American Statesman, typed by jessann :) |
