Mini chocolate chips update this delicate, melt-in-your-mouth Mexican classic.
Ingredients
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
extra confectioner’s sugar
Directions
- 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 cookies on baking sheets. Let stand for 10 minutes. Remove to wire racks to cool completely. Sprinkle with additional confectioner’s sugar if desired. When completely cooled (suggest letting them sit overnight), store in airtight containers. These cookies are very delicate and will fall apart if you try to manipulate them before they have cooled thoroughly.
Notes
- Photo by Heartlover1717 under Creative Commons license.
- Reviewers, please note the yield.