Best 3 Chocolate Mexican Wedding Cakes Recipes

In the realm of sweet indulgences, few treats can rival the allure of chocolate Mexican wedding cakes. These delicate cookies, also known as "polvorones de chocolate" or "bola de nuez," are a delectable fusion of traditional Mexican flavors and European baking techniques. Their melt-in-your-mouth texture and rich, chocolatey taste have captivated taste buds for generations. Whether you're a seasoned baker or just starting your culinary journey, this article will guide you through the delightful process of creating these timeless treats. So, prepare your kitchen, gather your ingredients, and let's embark on a sweet adventure as we explore the best recipes for chocolate Mexican wedding cakes.

Check out the recipes below so you can choose the best recipe for yourself!

CHOCOLATE MEXICAN WEDDING CAKES

Chocolate Mexican Wedding Cakes image

These spiced balls are a yummy twist on a traditional favorite. Sometimes I add mini chocolate chips to the dough and, after baking, dip the cooled cookies in melted almond bark. -Joanne Valkema, Freeport, Illinois

Provided by Taste of Home

Categories Desserts

Time 35m

Yield about 3-1/2 dozen.

Number Of Ingredients 9

Ingredients

1 cup butter, softened
1-3/4 cups confectioners' sugar, divided
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/4 cup cornstarch
1/4 cup baking cocoa
1/2 teaspoon salt
1-1/4 cups finely chopped pecans or almonds
1/2 teaspoon ground cinnamon

Steps:

Preheat oven to 325°. In a large bowl, cream butter and 1 cup confectioners' sugar until light and fluffy. Beat in vanilla. Combine flour, cornstarch, cocoa and salt; gradually add to creamed mixture and mix well. Stir in nuts., Shape tablespoonfuls of dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake 12-14 minutes or until set., In a small bowl, combine cinnamon and remaining confectioners' sugar. Roll warm cookies in sugar mixture; cool on wire racks. Store in an airtight container.

Nutrition Facts : Calories 103 calories, Fat 7g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 59mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.

CHOCOLATE MEXICAN WEDDING CAKES (COOKIES)

Chocolate Mexican Wedding Cakes (Cookies) image

Make and share this Chocolate Mexican Wedding Cakes (Cookies) recipe from Food.com.

Provided by Boo Chef in West Te

Categories Dessert

Time 35m

Yield 36 cookies, 36 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup pecans
1 1/2 cups sifted powdered sugar, divided use
1 1/2 cups all-purpose flour
1/3 cup unsweetened baking cocoa
1/8 teaspoon salt
1 cup butter, softened
1/2 teaspoon vanilla extract
2 tablespoons ground cinnamon

Steps:

In a food processor or blender, process pecans with 1/4 cup of the powdered sugar, until very fine. Mix in flour, cocoa and salt & set aside.
In a large mixing bowl, cream butter with 3/4 cup of the powdered sugar; Blend until light and fluffy. Beat in vanilla until well blended.
Add flour mixtureslowly, until well mixed. Cover and refrigerate for 2 hours.
Preheat oven to 350°F.
Form dough into 1-inch balls and place on ungreased cookie sheets.
Bake until golden, 18 to 20 minutes.
Mix together remaining 1/2 cup powdered sugar and cinnamon. When cookies have cooled slightly, roll in cinnamon mixture. Finish cooling on wire racks.
Makes 36 cookies.

Nutrition Facts : Calories 97.1, Fat 6.4, SaturatedFat 3.4, Cholesterol 13.6, Sodium 44.8, Carbohydrate 9.9, Fiber 0.8, Sugar 5, Protein 0.9

CHOCOLATE CHIP MEXICAN WEDDING CAKES RECIPE

Chocolate Chip Mexican Wedding Cakes Recipe image

Provided by BobLongo

Number Of Ingredients 7

Ingredients

1 cup (2 sticks) butter, softened
1/2 cup sifted powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
2/3 cup finely chopped nuts
2 to 2 1/2 teaspoons ground cinnamon
2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided

Steps:

Prep Time 20 Minutes Cooking Time 10 Minutes Makes 24 PREHEAT oven to 350º F. BEAT butter and sugar in large mixer bowl until creamy. Beat in vanilla extract. Gradually beat in flour, nuts and cinnamon. Stir in 1 ½ cups morsels. Roll dough into 1-inch balls; place on ungreased baking sheets. BAKE for 10 to 12 minutes or until set and light golden brown on bottom. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. MICROWAVE remaining morsels in heavy-duty plastic bag or in a bowl on HIGH (100%) power for 30 seconds; knead. Microwave at 10- to 15- second intervals, kneading until smooth. Cut a tiny corner from bag; squeeze to drizzle over cookies. Refrigerate cookies for about 5 minutes or until chocolate is set. Store at room temperature in airtight container.

Tips:

Use high-quality chocolate for the best flavor. A good semisweet or bittersweet chocolate will work well.
Don't overmix the dough. Overmixing will make the cookies tough.
Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape.
Bake the cookies until they are just set. Overbaking will make them dry and crumbly.
Roll the cookies in powdered sugar while they are still warm. This will help the sugar adhere to the cookies.

Conclusion:

Chocolate Mexican Wedding Cakes are a delicious and festive cookie perfect for any occasion. They are easy to make and can be tailored to your taste by using different types of chocolate and nuts. They also make a great gift for friends and family.