Chocolate Mexican Wedding Cakes Recipe


  • ½ teaspoon ground cinnamon
  • 1-¼ cups finely chopped Diamond of California® Pecans or Almonds
  • ½ teaspoon salt
  • ¼ cup baking cocoa
  • ¼ cup cornstarch
  • 1-½ cups all-purpose flour
  • 1 teaspoon vanilla extract
  • + 2 more ingredients
    • 1-¾ cups confectioners' sugar, divided
    • 1 cup butter, softened

1. In a large bowl, cream butter and 1 cup confectioners' sugar until light and fluffy. Beat in vanilla. Combine the flour, cornstarch, cocoa and salt; gradually add to creamed mixture and mix well. Stir in nuts. 2. Shape tablespoonfuls of dough into 1-in. balls. Place 2 in. apart on ungreased b...

View full recipe at SpringPad


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