How To make Mexican Chocolate Wedding Cakes
3/4 c Firmly packed brown sugar
3/4 c Butter, softened
3 1 oz squares unsweetened
Baking chocolate, melted 1 t Vanilla
2 c All-purpose flour
1 c Chopped nuts
1/2 t Salt
Powdered sugar Heat oven to 350. In large mixer bowl combine brown sugar and butter. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Add melted chocolate and vanilla. Continue beating, scraping bowl often, until well mixed (1 to 2 minutes). Reduce speed to low; add all remaining ingredients except powdered sugar. Continue beating, scraping bowl often, until well mixed (1 to 2 minutes). Shape rounded teaspoonfuls of dough into 1 inch balls. Place 2 inches apart on cookie sheets. Bake for 8 to 10 minutes or until set. Let stand 5 minutes; carefully remove from cookie sheets. Cool another 5 minutes. Roll in or sprinkle with powdered sugar while still warm and again when cool. From: The Austin American Statesman, typed by jessann :)
How To make Mexican Chocolate Wedding Cakes's Videos
Chocolate Chip Mexican Wedding Cakes | Bake My Day
Want to make an impression at your anniversary, Valentine’s party or bridal shower? On today's episode, our host, Ashley Adams, shows you how to make delicious Mexican Wedding Cakes. Ashley takes a field trip to the farmer's market to get the freshest and tastiest ingredients for her recipe.
With NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, fresh strawberries, and a few more ingredients, you won't be able to resist these wedding cakes.
Now get out there and bake the world a better place!
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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
BAKING INSTRUCTIONS
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.
Chocolate Chip Mexican Wedding Cakes Recipe
Chocolate Chip Mexican Wedding Cakes Recipe
Mark and Michael Consuelos Help Kelly Make Mexican Wedding Cake Cookies
Kelly gets some help from her husband and son, Mark Consuelos and Michael Consuelos, when she makes Mexican Wedding Cake cookies.
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Spanish Recipe Mexican Wedding cakes
A Spanish project i had to do.....
Chocolate Mexican Wedding Cakes
Chocolate Mexican Wedding Cakes
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