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Receta Mexican Chocolate Wedding Cakes
by Global Cookbook

Mexican Chocolate Wedding Cakes
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Ingredientes

  • 3/4 c. Firmly packed brown sugar
  • 3/4 c. Butter, softened
  • 3 x 1 ounce squares unsweetened Baking chocolate, melted
  • 1 tsp Vanilla
  • 2 c. All-purpose flour
  • 1 c. Minced nuts
  • 1/2 tsp Salt Powdered sugar

Direcciones

  1. Heat oven to 350. In large mixer bowl combine brown sugar and butter.
  2. Beat at medium speed, scraping bowl often, till creamy (1 to 2 min). Add in melted chocolate and vanilla. Continue beating, scraping bowl often, till well mixed (1 to 2 min). Reduce speed to low; add in all other ingredients except powdered sugar. Continue beating, scraping bowl often, till well mixed (1 to 2 min).
  3. Shape rounded teaspoonfuls of dough into 1 inch balls. Place 2 inches apart on cookie sheets. Bake for 8 to 10 min or possibly till set. Let stand 5 min; carefully remove from cookie sheets. Cold another 5 min. Roll in or possibly sprinkle with powdered sugar while still hot and again when cold.