Tuesday, May 22, 2012

Happy Belated Cinco de Mayo Cookie Style

Happy Belated Cinco De Mayo!!! I actually attended a Quatro de Mayo party and wanted to make something festive so I made my Margarita Cupcakes with Lime Cream Cheese frosting; the party was on Friday nite but I brought them into work via the metro and kept them in our fridge during the day until my friend's husband came to pick them up during the day. My friend who was throwing the party was doing it to celebrate her husband's half Mexican heritage and her love for margaritas. I asked her if her husband felt Chocolate Mexican Wedding Cookies would be sacrarelig and thankuflly she said no because these came out so good and are so easy to make. The directions say to wrap the dough and let it harden for an hour but in true fashion I didn't buy enough pecans so made it in the night before and then came home for work took the dough out to let it soften for awhile and added the pecans mixed it and just went from there. They are sooooooo good and will be definitely be made again.

O if you buy one German Chocolate Bar then you will be fine! I used the blender to grate it but just remember that the blades can melt it so either do sections or just do it quickly (you can also freeze the bar if you want to).

Happy Cinco De Mayo! Now go pour yourself a Margarita!

Yet again I am a bad blogger and forgot to take a picture until I was at work so it was taken while they were in the box with my iPhone.

(Source: Allrecipes)


1 cup butter, softened
1/3 cup confectioners' sugar
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1 cup ground pecans (I just threw them into the blender)
1/2 cup German sweet chocolate, grated (I just threw it into the blender)
3/4 teaspoon ground cinnamon1 pinch salt
1/2 cup confectioners' sugar
1/4 cup German sweet chocolate, grated


- In a large bowl, cream the butter and 1/3 cup confectioner's sugar until light and fluffy. Add the vanilla extract.
- In a separate bowl, combine the flour, ground pecans, 1/2 cup ground chocolate, cinnamon and salt; mix well.
- Gradually add the dry ingredients to the creamed mixture.
- Wrap dough in plastic wrap and chill 1 to 2 hours, or until firm.
- Preheat oven to 325 degrees F (180 degrees C).
- 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.
- 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.

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