Chocolate Chip Mexican Wedding Cakes

1 1/2 cups butter, softened
3/4 cup confectioner's sugar
1/2 teaspoon salt
1 tablespoon vanilla extract
3 cups all-purpose flour
2 cups semi-sweet mini chocolate chips
1/2 cup finely chopped pecans
powdered sugar

Preheat oven to 375'F. In large mixer bowl, cream butter, confectioner's sugar and salt. Beat in vanilla. Gradually beat in flour; stir in chips and pecans. Shape level tablespoonfuls of dough into 1-inch balls. Place on ungreased baking sheets. Bake in preheated 375'F oven for 10 to 12 minutes or until cookies are set and lightly browned. Remove from oven. Sift confectioner's sugar over hot cookieson baking sheets. Let stand for 10 minutes. Remove to wire racks to cool completely. Sprinkle with additional confectioner's sugar if desired. Store in airtight containers.

Reviews of Chocolate Chip Mexican Wedding Cakes :

1-3 of 8 reviews Next >>

Chelsey in Ohio Aug 30, 2004
Would make this again.
These cookies were very simple to make. They do come out a bit dry...so I added extra butter which made them more chewy. I also experimented adding different candy to them. Overall the cookies were good.

A foodie in Santa Barbra Nov 17, 2003
Would not make this again.
I did not like it

laura ward in cottingham Apr 15, 2003
Would make this again.
they are delicous

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