Scrumptious, Sophisticated, Simple Recipes That Enlighten Your Taste Buds!

Guest Chef Christmas Cookie Exchange! Maria’s Mexican Chocolate Wedding Cookies

Guest Chef Christmas Cookie Exchange! Maria’s Mexican Chocolate Wedding Cookies
munchkinmunchies
Chocolate Mexican Tea Cakes aka Wedding Cookies. photo source: munchkinmunchies

The cookies that are served at most weddings and celebrations are known in Mexico as biscochitos. The basic ingredients are nearly identical to Russian teacakes or shortbread: ground nuts, flour, butter, sugar. In Mexico they are rolled into balls or formed into crescent shapes and covered with confectioner’s sugar. Maria has twisted the traditional recipe by adding  warm Mexican spices, chocolate chips and  dark cocoa. Heaven!

Our friend Maria offers us an old family favorite which she has been baking for the holidays as long as she can remember. The tradition started with her great grandmother teaching her grandmother and now Maria teaching her grandchildren  Maria says “for a special touch, sprinkle the coated cookies with a little blue and white sanding sugar to make these classic holiday cookies sparkle like freshly fallen snowflakes” Beautiful…

kimberlymcbee
Mix in All of the Warm Spice. photo source: kimberlymcbee

Ingredients:

1 cup unsalted butter, softened

1/2 cup powdered sugar

1/4 cup unsweetened cocoa powder, dark is preferred

1 teaspoon vanilla

2 1/4 cups flour

1/2 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon ground cloves

1/8 teaspoon ground chili pepper

3/4 cup mini chocolate chips

Additional powdered sugar, for rolling (about 1 – 1 1/2 cups)

sweetmission
Scoop, Roll & Place on Baking Sheets to Bake. photo source: sweetmission

Directions:

Preheat oven to 375° Grease or line 2 baking sheets with parchment paper.

Mix butter, 1/2 cup powdered sugar, cocoa, spices and vanilla with an electric mixer until fluffy. Add flour and salt; mix until dough comes together. Stir in the chocolate chips. If dough is too soft, chill until slightly firm.

Scoop 1 tablespoon of dough at a time, roll into a ball and place on prepared cookie sheet. Maria uses a small cookie scoop for evenness.

Bake cookies for 7-10 minutes until bottoms are just slightly brown and the tops have lost their gloss. Remove from oven and cool for 5-10 minutes, until you can handle them. Fill a small bowl with 1 cup powdered sugar and roll each cookie in the sugar until coated. Place on a wire rack to cool.  Once cookies are cooled, re-roll them in more powdered sugar for a thicker white coating.

panebistec
Roll Baked & Slightly Warm Cookies in Powdered Sugar. photo source: panebistec

 


Related Posts

Ciabatta, Filone, Focaccia, Muffuletta, Vastedda, Ah Pane! & a Quick Ciabatta Recipe

Ciabatta, Filone, Focaccia, Muffuletta, Vastedda, Ah Pane! & a Quick Ciabatta Recipe

Ciabatta, Filone, Focaccia, Muffuletta, Vastedda, Ah pane…“A bread by any other name would smell as sweet.  I can sense Sir William Shakespeare rolling over in his grave as I write this…  Today, I want to briefly delve into a little history of another Italian staple; […]

Northern Italian Peasant Fare: Tuscan Rosemary Lemon Chicken

Northern Italian Peasant Fare: Tuscan Rosemary Lemon Chicken

This is a quintessential example of vintage Northern Italian Peasant fare. Since we have fountains of fresh rosemary flourishing in our Arizona garden and are always searching for ways to put this pungent, woody, citrusy herb to good use, I decided to showcase a Mama Carmela classic. This luscious, lemony, […]



16 thoughts on “Guest Chef Christmas Cookie Exchange! Maria’s Mexican Chocolate Wedding Cookies”

Leave a Reply


%d bloggers like this: