Heat your oven to 375 degrees and get ready to make these Chocolate-Dipped Mexican Wedding Cookies. Made with butter, powdered sugar, vanilla, almonds and chocolate, these Chocolate-Dipped Mexican Wedding Cookies will be flying off the plate.
Reserve 48 nuts (about 2 Tbsp.); process remaining nuts in food processor or blender just until evenly ground. Beat butter and sugar in large bowl with mixer until light and fluffy. Blend in ground nuts and vanilla. Gradually beat in flour until blended.
Shape dough into 48 (1-inch) balls. Place, 1-1/2 inches apart, on parchment-covered baking sheets.
Bake 14 to 15 min. or until bottoms of cookies are lightly browned. Cool 5 min. on baking sheets. Remove to wire racks; cool completely.
Melt chocolate as directed on package. Dip cookies, 1 at a time, halfway into melted chocolate; place on parchment-covered rimmed baking sheet. Top with reserved nuts. Refrigerate 30 min. or until chocolate is firm.
Sweets can be part of a balanced diet but remember to keep tabs on portions.
Instead of dipping the cookies in the melted chocolate, drizzle the melted chocolate over the cooled cookies. Then, top with reserved nuts as directed.
When grinding the nuts, do not overprocess them or you will end up with nut butter.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 14g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
24 servings, 2 cookies each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.