I saw a non-vegan recipe for Chocolate Mexican Wedding Cookies recently, and thought, wow, genius! I figured I would look up the Primate’s Mexican Wedding Cookie recipe and chocolate it up, and I was shocked to discover that we have not posted one! I am so sorry to have deprived you all of this delicious sugary treat. For those of you who didn’t grow up in South Texas, Mexican Wedding Cookies are indeed a traditional sweet at Mexican weddings, parties, Quinceaneras, Christmas dinner and other celebrations. This chocolate version is a great twist on the old favorite, and maybe someday we’ll get our act together and post the traditional recipe. Although I mention Lake Champlain’s New World Drinking Chocolate as the ground chocolate I used, for some reason I can’t find this on their website. I bought my jar at my local Whole Foods, but I don’t know if it’s been discontinued or what. If you can’t find that particular product, any other high cocoa content ground chocolate will do. I do like Lake Champlain’s hot chocolate offerings, so maybe that would work, too.
2 sticks Earth Balance Buttery Sticks, softened
1/4 C powdered sugar, sifted
1/2 C >60% ground chocolate, like Lake Champlain’s 70% New World Drinking Chocolate
2 tsp vanilla
1/8 tsp salt
1 3/4 C AP flour
3/4 C pecan pieces
1/4 C powdered sugar
1/4 C ground chocolate
1. Cream Earth Balance and powdered sugar with mixer or by hand, until mixed and fluffy.
2. Add ground chocolate, salt, and vanilla, and mix in.
3. Add flour in three or four stages, mixing thoroughly after each addition.
4. Fold in pecan pieces.
5. Form dough into a ball and wrap in plastic. Chill in the fridge for at least 2 hours.
6. Preheat oven to 325 degrees F. Roll spoonfuls of dough into 1 inch balls.
7. Bake for 15 minutes, or until the cookies feel firm (though not rock hard) to gentle pressure on top. Remove from oven and let cool for a minute on the cookie sheet. Then continue cooling on a wire rack.
8. In a medium bowl, sift together the powdered sugar and ground chocolate. When the cookies are cool enough to handle, but still warm, roll them in the sugar/chocolate mixture, and return to the wire rack to finish cooling.
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