mexican wedding cakes

First of all, thanks to all of you who contributed Cinco de Mayo dessert ideas. I forgot to specify that it needed to be something more along the lines of a finger food as it was going to be served at a coffee social at the assisted living center where my husband works, and I apologize for that. I’m certainly tucking away all your ideas for later on though!

I ended up making Mexican Wedding Cakes, which as you may know are not really cakes but more like cookies. They were a hit with all the “grandmas and grandpas” (as my daughter calls them) at the coffee social. They’re pretty easy, and it’s always fun to drizzle the chocolate on top.

Chocolate Chip Mexican Wedding Cakes

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

Preheat oven to 350ºF.

Beat butter and sugar in a large mixing bowl until creamy. Beat in vanilla extract. Gradually beat in flour, nuts and cinnamon. Stir in 1½ cups of the chocolate chips. 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 chocolate chips with a little bit of heavy cream in a bowl until soft and then mix until smooth. Spoon chocolate mixture into a ziploc bag, zip up, cut off a teensy bit of one of the corners and use as a pastry bag to drizzle chocolate on the cookies. Chill cookies for about 5 minutes or until chocolate is set. Store at room temperature in airtight containers.


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