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
- 1 3⁄4 cup confectioners' sugar, divided
- 1 tsp. vanilla extract
- 2 cups all-purpose flour
- 1⁄4 cup plus 3 Tbsp. cocoa powder, divided
- 1⁄4 tsp. salt
- 1⁄8 tsp. ground nutmeg
- 1 cup finely chopped pecans
- 36 dark chocolate Kiss candies, unwrapped
- 1 tsp. ground cinnamon
- In large bowl, combine butter and 3⁄4 cup confectioners' sugar; beat well until fluffy. Add vanilla and mix well. Stir in flour, 1⁄4 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 to 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.