Cooking web notes

While i prepared the first version of Indianized Chocolate Mexican Wedding Cookies, everyone at home loved the tremendous cookies and the cookies vanished within 2days as they tasted fantastic..But before a day, my H asked me again to bake those delectable cookies and i tried again those beautiful cookies with dessicated coconut flakes and almond powder, spiced with cinnamon powder...They turned out really fantastic again and we loved it..Personally i felt that both versions tastes marvellous while my H felt the first version 'the best' as he never fond for anything prepared with coconut..Anyhow my lil ones enjoyed these beautiful cookies once they came out of the oven even before i dusted them with confectioner's sugar...I enjoyed them when they were still warm..This second version of this chocolate mexican wedding cookies goes directly to Cilantro's mailbox as she own an event called Global Kadai...



1cup Butter (room temperature)
1/2cup Confectioner's Sugar
1+3/4cup All purpose flour
1/2cup Almond powder
1/4cup Dessicated coconut flakes
1/2cup Dark Chocolate pieces (grated)
3/4tsp Cinnamon powder
1tbsp Vanilla extract
1pinch Salt
1/2cup Confectioner's sugar

In a large bowl, beat together the butter and sugar until they turns soft and fluffy, add the vanilla extract..in an another bowl, combine the all purpose flour, almond powder, grated chocolate pieces, cinnamon powder,salt and mix well..add the creamed mixture to the dry ingredients and turn everything as dough, wrap the dough in plastic wrap and chill the dough for an hour atleast..

Preheat the oven to 325F, shape the dough into 1-inch balls, place those shaped balls over a baking sheet and bake for 15 to 18 minutes until the cookies are firm..cool for a minute on the baking sheet, then transfer to a wire rack..

While the cookies are still warm, sift the confectioner's sugar over cookies or roll them until the cookies get well coated with confectioner's sugar..