In addition to the traditional Mexican Wedding Cakes at Christmas, this year I made these. A new twist on an old favorite. Be sure to use MINI semi sweet chocolate chips.
Ingredients:
1 cup unsalted butter, softened
1/2 cup powdered sugar
1 teaspoon pure vanilla
2 1/4 cups flour
1/2 teaspoon salt
1 cup mini chocolate chips
Additional powdered sugar, for rolling
Instructions:
Preheat oven to 375. Line two cookie sheets with parchment paper.
Mix butter, 1/2 cup powdered sugar and vanilla with an electric mixer until fluffy. Add flour and salt and mix until the dough comes together. Stir in the chocolate chips. If dough is too soft, chill it until you can work it easily with your hands (30 minutes to 1 hour).
Scoop 1 tablespoon balls of dough and place on prepared cookie sheet.
Bake cookies for 7 - 10 minutes until bottoms are slightly brown.
Remove from oven and cool for just a minute, until you can handle them. Fill a small bowl with powdered sugar and roll each cookie in the sugar until coated. Place on a rack to cool.
Once the cookies are cooled, re-roll in more powdered sugar.
Store in an airtight container.
*adapted from Crazy for Crust
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