Tex-Mex Tea Cakes
These little melt-in-your-mouth teacakes are wrapped around a dark chocolate kiss for an intense flavor sensation. Serve them as part of a cookie tray; they’re especially nice at Christmas.
Makes: 36Hands-on: 30 minutesTotal: 2 hours 45 minutesDifficulty: Medium
- 1 cup butter, softened
- 1¾ cup confectioners' sugar, divided
- 1 tsp. vanilla extract
- 2 cups all-purpose flour
- ¼ cup plus 3 Tbsp. cocoa powder, divided
- ¼ tsp. salt
- ⅛ tsp. ground nutmeg
- 1 cup finely chopped pecans
- 36 dark chocolate Kiss candies, unwrapped
- 1 tsp. ground cinnamon
- In large bowl, combine butter and ¾ cup confectioners' sugar; beat well until fluffy. Add vanilla and mix well. Stir in flour, ¼ cup cocoa powder, salt, and nutmeg and mix until a dough forms, then stir in pecans. Cover and chill at least 2 hours in the refrigerator.
- Preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
- Form dough into 36 balls. Wrap dough around unwrapped candies, completely covering the chocolate with dough. Place on prepared baking sheets and bake for 11–14 minutes or until just set.
- While cookies are baking, combine 1 cup confectioners' sugar, 3 tablespoons cocoa powder, and cinnamon in a shallow bowl; mix well until combined.
- When cookies are done, remove from baking sheet and place directly into sugar mixture; roll to coat. Place cookies on wire rack to cool. When cool, roll in sugar mixture again.