Mexican Chocolate Wedding Cakes recipe

3/4 cup firmly packed brown sugar
3/4 cup butter, softened
3 (1 ounce) squares unsweetened baking chocolate, melted
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup chopped nuts
1/2 teaspoon salt
Confectioners’ sugar

Heat oven to 350 degrees F.

In a 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 extract. Continue beating, scraping bowl often, until well mixed (1 to 2 minutes). Reduce speed to low; add all remaining ingredients except confectioners sugar. Continue beating, scraping bowl often, until well mixed (1 to 2 minutes). Shape rounded teaspoonsful of dough into 1-inch balls. Place 2 inches apart on cookie sheets. Bake for 8 to 10 minutes, or until set.

Remove from oven and let stand 5 minutes; carefully remove from cookie sheets. Cool another 5 minutes.

Roll in or sprinkle with confectioners sugar while still warm and again when cool. Makes 60 servings.