These cookies are our chocolate version of the more traditional Mexican wedding cake cookies.
Because of the added chocolate, they’re not as crisp and flaky. They’re softer but with a nutty, buttery flavor. They’re quite tempting, especially when dusted well with confectioners’ sugar.
We featured this recipe on our socials the week of July 22, 2024. We’d love to hear your successes and stories about this recipes or maybe another like it.
Makes about 3 dozen
1/2 pound (2 sticks or 425 grams) cool, unsalted butter, cut into small pieces
1 cup (115 grams) confectioners’ or icing sugar, plus more for dusting
1 teaspoon (5 milliliters) vanilla extract
1/4 teaspoon table salt
3/4 cup (85 grams) walnut pieces, ground to a fine powder
1 3/4 cups (210 grams) all-purpose or plain flour
6 1/2 ounces (185 grams) Mexican chocolate, finely grated
Position the rack in the center of the oven. Heat the oven to 350F/175C.
Beat the butter in a large bowl with an electric mixer at medium speed. Add the confectioners’ sugar and beat until soft and creamy. Beat in the vanilla and salt, then the walnuts.
Remove the beaters and stir in the flour and grated chocolate just until moistened. Form the dough into a ball, flatten, wrap in plastic wrap, and refrigerate for 1 hour.
Unwrap the dough, pinch off whole-walnut size pieces, and roll them into balls. Place about 2 inches (5 centimeters) apart on a large, ungreased baking sheet. Reseal any unused dough and refrigerate for the next round.
Bake for about 15 minutes, turning the tray around halfway through, until the cookies are flattened, set, but still quite soft. Cool on the baking sheet for 2 minutes before transferring to a wire rack. Cool completely, then dust with more confectioners’ sugar.