Easy Christmas Cookies: Chocolate Dipped Mini-Chip Mexican Wedding Cakes

Good morning! Since I've been spending lots of time in the kitchen lately, I thought I'd share some of our favorite Christmas recipes. I've posted about these little cookies before, but they're too good not to share again!

You're welcome.  ;)

Don't be fooled by their size- these little cookies are big on fabulousness!

 

I've adapted the recipe just a bit from my beloved
Best Ever Nestle Cookie Cookbook.

Chocolate Chip
Mexican Wedding Cakes

1 C (2 sticks) butter, very soft but not melted
1/2 C powdered sugar
1/2 tsp vanilla extract
2 C all-purpose flour (we use unbleached)
2/3 C finely chopped nuts
2 tsp ground cinnamon
2 C semi-sweet mini chocolate chips, divided

Please note that omitting the nuts will make this dough extremely 

coarse and dry, and is therefore not recommended.

Beat butter and powdered sugar until creamy

Add vanilla

Gradually add flour, nuts, and cinnamon 

{the dough will be rather coarse/crumbly once you add in the flour- that's how it's supposed to be}

Stir in 1- 1/2 C morsels

{again, the dough is not uniformly smooth- you'll have chunks and pieces...it's still all good}

Carefully pat or press dough into 1" balls with your fingers, and find a cute helper! **Sometimes the dough gets too crumbly, and I find it easier to scoop up a much larger amount than necessary and sort of squeeze it into shape- the extra (unnecessary) dough "falls away," leaving the perfect-sized ball shape**
 

Place on UNgreased baking sheet or use parchment paper

This is great dough for little hands to work with because it isn't sticky and it's easy to shape.

It's kind of like play-dough.  ;)

Bake in 350 F oven for 10-12 minutes or until light golden brown on bottom
They "puff" but do not spread

There is much anticipation, I tell you. 

Let stand 2 minutes; place on wire racks to cool

Next, melt remaining chocolate (or use a baking chocolate bar to melt if you prefer)

  I add a small dollop of shortening to about a half bag of morsels and microwave on high in 30 second intervals. It usually takes about 2 minutes to melt everything. Stir together until smooth.

If you want to "dip" the cookies in chocolate, I find it easier to hold the cookie in one hand and gently spoon the melted chocolate onto half. Let the extra dribble right back into the bowl. Place cookies on waxed paper to set.

If you're running short on time, drizzle them! Line up the cookies on waxed paper and spoon out some melted chocolate and drizzle over the tops. Repeat in the opposite direction so cookies have lots of chocolate "lines" on them. There will be giant chocolate globs too, but I've never heard anyone complain about that.  =)

 Store in airtight container at room temp. Makes 3 or 4 dozen, depending on how big your cookies are.

Enjoy!
They are sooooo yummy!

I'm planning on sharing some other fun and festive recipes soon, so check back! But for today, I'll be working on preparations for my baby boy's birthday (tomorrow, and he is turning 12, so... not exactly my baby anymore) and party with his friends on Saturday. Have a great day!