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Michelle Branch's Cinnamon and Chocolate Spiced Mexican Wedding Cookies
Recipe courtesy Michelle Branch
- Total Time:
- 45 min
- Prep:
- 25 min |
- Inactive Prep:
- -- |
- Cook:
- 20 min
- Level:
- Easy
- Yield:
- About 2 dozen
Ingredients
- 1 cup toasted hazelnuts
- 1 stick unsalted butter
- 1/2 cup confectioners' sugar, plus extra for rolling and dusting
- 1 1/2 tablespoons Dutch-process cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1 cup unbleached all-purpose flour
- Pinch fine salt
Directions
Preheat the oven to 350 degrees F.
Grind 3/4 cup of the nuts very fine, and roughly chop the remaining 1/4 cup. Cream the butter until fluffy, stopping to scrape the sides, about 3 minutes. Add the confectioners' sugar, cocoa powder, vanilla and cinnamon. Beat 1 to 2 minutes. Mix the flour with the salt and gradually beat into the butter mixture, about 4 minutes. Stir in the nuts.
Shape the dough into 1-inch balls, using about 1 tablespoon of dough for each. Place 1-inch apart on an ungreased cookie sheet and bake 20 minutes, turning the sheet halfway through so that the cookies bake lightly and evenly. When they're nearly cool, roll in confectioners' sugar. Use any extra sugar for dusting over the cookies.