Mexican Chocolate Wedding Cakes
Firmly packed brown sugar
1 oz squares
Baking chocolate, melted
Heat oven to 350. In large mixer bowl combine brown sugar and butter.
Beat at medium speed, scraping bowl often, until creamy (1 to 2
minutes). Add melted chocolate and vanilla. Continue beating,
scraping bowl often, until well mixed (1 to 2 minutes). Reduce speed
to low; add all remaining ingredients except powdered sugar. Continue
beating, scraping bowl often, until well mixed (1 to 2 minutes).
Shape rounded teaspoonfuls of dough into 1 inch balls. Place 2 inches
apart on cookie sheets. Bake for 8 to 10 minutes or until set. Let
stand 5 minutes; carefully remove from cookie sheets. Cool another 5
minutes. Roll in or sprinkle with powdered sugar while still warm and
again when cool.
From: The Austin American Statesman, typed by jessann :)