• Ingredients
  • 1 cup butter, softened
  • 1/3 cup confectioners' sugar
  • 2 teaspoons vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 cup ground pecans
  • 1/2 cup German sweet chocolate, grated
  • 3/4 teaspoon ground cinnamon
  • 1 pinch salt
  • 1/2 cup confectioners' sugar
  • 1/4 cup German sweet chocolate, grated


  • In a large bowl, cream the butter and 1/3 cup confectioner's sugar until light and fluffy. Add the vanilla extract.
  • In a separate bowl, combine the flour, ground pecans, 1/2 cup ground chocolate, cinnamon and salt; mix well.
  • Gradually add the dry ingredients to the creamed mixture.
  • Wrap dough in plastic wrap and chill 1 to 2 hours, or until firm.
  • Preheat oven to 325 degrees F (180 degrees C).
  • Shape the dough into 1-inch balls. Place balls 1 inch apart on an ungreased baking sheet. Bake 15 to 18 minutes, or until the cookies are firm to the touch. Cool 1 minute on the baking sheet, then transfer to a wire rack.
  • For the coating, sift 1/2 cup of the confectioner's sugar and 1/4 cup of the ground cocoa into a shallow bowl. While cookies are still warm, roll them in the coating.

Nutritional Information

Amount Per Serving  Calories: 517 | Total Fat: 36.9g | Cholesterol: 61mg Powered by ESHA Nutrient Database Nutritional Information Chocolate Mexican Wedding Cookies Servings Per Recipe: 8 Amount Per Serving Calories: 517

  • Total Fat: 36.9g
  • Cholesterol: 61mg
  • Sodium: 216mg
  • Total Carbs: 45.7g
  •     Dietary Fiber: 2.8g
  • Protein: 4.7g