I really love Mexican Wedding cookies. The actually have many names that they go by, but the recipe is the same no matter what country your baking from. When we won our trip to the Food Network a few years ago, Emeril made these cookies on the show we were in the audience for. He called them Russian Tea Cakes, but same thing. I made a chocolate orange variety and I really liked them. You won't mistake these for powdered doughnut holes:) Cute little mouthfuls of chocolate. Don't inhale as you're eating. You know what happens with all the powdered sugar around. So enjoy some baking the next few weeks. Boy I know we will.
Chocolate Orange Butter Cookies
1 c. butter (2 cubes) softened
1/2 c. powdered sugar
1 t. vanilla
1 1/2 c. flour
1/4 c. cocoa powder
1/4 t. salt
zest of 1 orange
1/2 c. mini chocolate chips
more powdered sugar for dusting
Preheat oven to 350' F. In a large bowl cream butter and powdered sugar until smooth and creamy. Add vanilla, flour, cocoa, salt, zest, and chocolate chips. Mix until pulls away from the bowl. At first you'll think you need some more moisture. Just give it a minute or two and the dough will come together. Roll the dough into little balls. I got about 28 balls per batch. Place all the dough balls on a cookie sheet and place in the fridge for 1 hour. Bake in batches, returning the unused dough back to the fridge until it gets used. Bake for 10-12 minutes until set. Let cookies cool and then plop them into a bowl of more powdered sugar. Enjoy!!