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Nutrition Facts
Serving Size 1 (25g) Recipe makes 26 servings
Calories 190
Calories from Fat 115		(60%)
Amount Per Serving		%DV
	Total Fat 12.9g	19%
	Saturated Fat 7.0g	35%
	Monounsaturated Fat 4.2g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 18mg		6%
Sodium 75mg		3%
Potassium 81mg		2%
Total Carbohydrate 18.8g		6%
	Dietary Fiber 1.4g	5%
	Sugars 9.5g
Protein 2.2g		4%
detailed view... how is this calculated?

Chocolate Chip Mexican Wedding Cakes

Recipe #138316 | 50 min | 20 min prep | add private note

⁽¹⁷⁾ RATE IT NOW Print Recipe

By: Lauralie41
Sep 21, 2005

These cookies are known for their delicate texture and flavor and can be found on VeryBestBaking.com's website drizzled with chocolate for extra pizzazz. They are also included in the Zaar World Tour 2005 swap, Mexico.

SERVES 26 , 4 1/2 dozen (change servings and units)

Ingredients

1 cup butter, 2 sticks softened
1/2 cup powdered sugar, sifted
1 teaspoon vanilla extract
2 cups all-purpose flour
2/3 cup nuts, finely chopped
2-2 1/2 teaspoons ground cinnamon
2 cups chocolate chips, divided (12-ounce package)

Directions

1
Preheat oven to 350º F. In a large mixing bowl beat butter and sugar until creamy, beat in vanilla extract. Gradually add flour, nuts, and cinnamon. Stir in 1 1/2 cup of chocolate morsels and stir until dough is well combined. Roll dough into one inch balls and place on ungreased cookie sheets.
2
Bake for approximately 10 to 12 minutes or until cookies are set and lightly golden brown on bottom. Remove from oven and cool on baking sheets for 2 minutes than place on wire racks to cool completely.
3
Microwave remaining chocolate chips in small bowl or heavy-duty plastic bag for 30 seconds. Stir chips or knead bag. Microwave at 10- to 15-second intervals, stirring or kneading until smooth. If using a bowl to melt chips, pour chocolate into a plastic bag. Snip a small portion of the bag in the corner; slowly squeeze chocolate to drizzle over cookies. Refrigerate cookies for about 5 minutes or until chocolate is set. Store cookies at room temperature in airtight container.

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Featured Reviews for This Recipe

From: Laila23

On Nov 17, 2009

I've made these 3 times already and everytime a big hit...I leave out the chocolate topping becasue it's just too missy but it's 5plus stars without it. Every one who tried it ask me for the recipe.

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From: alligirl

On May 17, 2009

I made these little morsels, at the last minute and they are VERY quick. I halved the recipe and it made 28. The cinnamon is a wonderful accent. I used mexican vanilla extract and canela, mexican cinnamon. I didn't use nuts, but will try pecans next time. Thanks, Lauralie, for a great cookie twist on an old favorite. Made for ZWT 5.

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From: Mom2Rose

On Jan 7, 2009

Potluck tag: Made this for the Chocolate Lover's party - delicious twist on the traditional wedding cake cookies - OUTSTANDING!

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From: faith58

On Nov 4, 2005

Oh my gosh leave it to zaar to help me find the most different, best tasting cookie recipes. Laurie I had these cooking and when our son came home said Mom, what is cooking, got one and then started scarfing them down.. I did take laurie's suggestion and used mini chocolate chips. We love the regular wedding cakes and with the cinnamon and chocolate chips was amazed at the flavor of this cookie. I started getting creative and rolled some in powder sugar and drizzled chocolate over some and thought I wonder at christmas if I can get the green and red frosting and make designs too lol These are sooo tasty, very easy and it smells like christmas in our house right now.. You make me want to get the tree out, thanks for a great recipe. Hope everyone gives these delicate, yummy cookies a try.. Thanks for a keeper..

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