I crave Mexican food at least once or twice a week. I love experimenting with the different spices and flavors. Mexican desserts? I'm a little stale. I love our mexican hot chocolate cookies, tres leches cake and fried ice cream. But beyond that I haven't done much experimenting.
I wanted to try a mexican dessert and in browsing recipes I came up with these mexican hot chocolate wedding cakes. One of the trademarks of mexican wedding cakes is the nuts in the batter. They also have a rich buttery flavor with a hint of heat that enhances the flavor of the chocolate.
Mexican Hot Chocolate Wedding Cake
Ingredients
- 1 cup butter, softened (can sub ½ cup plain greek yogurt with ½ cup softened butter)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ¼ cup cornstarch
- ¼ cup baking cocoa
- ½ teaspoon chile powder
- ½ teaspoon salt
- 1 ¼ cups finely chopped pecans or almonds
- ¾ cup powdered sugar, for dusting
Instructions
- Preheat oven to 325 degrees. Lightly grease a cookie sheet.
- In a mixing bowl, cream butter (or butter/yogurt mixture) powdered sugar and vanilla until
- light and fluffy--approximately 2-3 minutes. (Note: If using the yogurt/butter mixture you will want it to look smooth as it won't become light and fluffy). Combine the flour, cornstarch,
- cocoa, salt and chili powder in a small bowl. Gradually add the flour mixture to the butter and sugar mixture and continue stirring until smooth. Fold in the nuts.
- Roll dough into tablespoon sized balls and place on the cookie sheet, leaving 1-2 inches of space between cookies. Bake at 325 degrees for 12-13 minutes or until cookies are set but still soft.
- Remove cookies from oven and roll the warm cookies in powdered sugar. Allow to cool, then store in an airtight container to store.
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