Chocolate Mexican Wedding Cookies
makes 2 dozen cookies
1 cup (2 sticks/16 tablespoons) unsalted butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 cups unbleached all-purpose flour
1/4 cup unsweetened cocoa powder
3/4 cups whole walnuts, chopped fine
1/4 teaspoon fine sea salt
1 cup powdered sugar, for rolling
1. Preheat the oven to 400 degrees.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add the vanilla and beat until combined.
4. In a separate bowl, whisk together the flour, cocoa powder, walnuts, and salt.
5. Add the dry ingredients into the wet ingredients in three batches, thoroughly mixing between additions.
6. Chill the dough in the refrigerator for at least 20 minutes.
7. Shape the dough into 1-inch balls. Place on a baking sheet lined with parchment paper or a silpat. Bake for 10-12 minutes, or until just set.
8. While warm, roll in powdered sugar. Let cool, then roll again in powdered sugar.
9. After completely cooled, store in an airtight container at room temperature for up to three days.
Variation: For regular Mexican Wedding Cookies, omit the cocoa powder and use 2 1/4 cups flour.