• Chocolate-Dipped Mexican Wedding Cookies

Chocolate-Dipped Mexican Wedding Cookies

75 24 servings, 2 cookies (30 g) each
Recipe By
Reviews
Prep Time
20
min.
Total Time
1
hr.
15
min.
Servings

24 servings, 2 cookies (30 g) each

Dipped in chocolate and sprinkled with almonds, our Mexican wedding cookies are yummy, lovely to look at—and easy to make!

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Reserve 48 nuts (about 2 Tbsp.); process remaining nuts in food processor or blender just until evenly ground. Beat butter and sugar in large bowl with mixer until light and fluffy. Blend in ground nuts and vanilla. Gradually beat in flour until blended.
  • Shape dough into 48 (1-inch) balls. Place, 1-1/2 inches apart, on parchment-covered baking sheets.
  • Bake 14 to 15 min. or until bottoms of cookies are lightly browned. Cool 5 min. on baking sheets. Remove to wire racks; cool completely.
  • Melt chocolate as directed on package. Dip cookies, 1 at a time, halfway into chocolate; place on parchment-covered rimmed baking sheet. Top with reserved nuts. Refrigerate 30 min. or until chocolate is firm.

Variation

Instead of dipping the cookies in the melted chocolate, drizzle the melted chocolate over the cooled cookies. Then, top with reserved nuts as directed.

Important Note

When grinding the nuts, do not overprocess them or you will end up with nut butter.

Servings

  • 24 servings, 2 cookies (30 g) each

Nutritional Information

Serving Size 24 servings, 2 cookies (30 g) each
AMOUNT PER SERVING
Calories 160
% Daily Value
Total fat 11g
Saturated fat 6g
Cholesterol 20mg
Sodium 55mg
Carbohydrate 14g
Dietary fibre 1g
Sugars 5g
Protein 2g
   
Vitamin A 6 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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