Marie Saba

From My Kitchen To Yours

Chocolate Wedding Cookies

Chocolate Wedding Cookies are new twist on my mom’s favorite cookies, Mexican Wedding Cookies. The soft, melt-away texture with rich chocolate flavor and dusting of powdered sugar makes them absolutely irresistible!

These cookies are well-loved by many cultures. You may have heard them called “cuernitos” (when shaped like crescents) or “polvorones” (a nod to the sandy texture of the dough), Italian Wedding Cookies, or Russian or Swedish Tea Cakes. Regardless of the name, the concept is the same: a simple, nutty shortbread coated in powdered sugar.

While they’re often served around Christmas time, we love Mexican Wedding Cookies any time of year. With their unique round shape and distinct sugar coating, they provide a nice change up from old classics, like Chocolate Chip Cookies, M&M’s Cookies, or Snickerdoodles.

The best part about these Chocolate Wedding Cookies is that you only need a handful of ingredients to make them! Then just 12 to 15 minutes in the oven and a dusting of powdered sugar before these are ready to enjoy! Let me know if you get to try them!

Chocolate Wedding Cookies

Ingredients

1 3/4 cups (230 g) all-purpose flour
1/3 cup (31 g) cocoa powder, sifted
1/4 teaspoon (.75 g) ground cinnamon (optional)
1/4 teaspoon Kosher salt
1 cup (110 g) finely chopped pecans
1 cup (226 g) unsalted butter, softened
3/4 cup (90 g) powdered sugar
2 teaspoons (8 g) vanilla

For rolling:

1 cup (120 g) powdered sugar

Instructions

Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
In medium bowl, mix together flour, cocoa powder, salt and pecans. Set aside.
In a large mixing bowl, cream butter, sugar and vanilla. Add dry ingredients and beat again just until dough comes together.
Shape dough into 24 1-inch balls. Place 12 balls on each lined baking sheet and bake for 12-15 minutes. Do not brown. Place 1 cup powdered sugar in a shallow bowl. Let cookies cool slightly before rolling in the powdered sugar. Enjoy!

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