Cocoa Pecan Dust Cookies
Indulge in these exquisite Cocoa Pecan Dust Cookies, a delightful twist on traditional Mexican wedding cakes. These rich chocolate cookies are infused with finely ground pecans, adding a nutty depth to the buttery texture. Lightly dusted with a cinnamon-sugar blend, they offer a perfect combination of sweetness and spice. Ideal for special occasions or a sumptuous treat.
N/A
Servings
100
Calories
8
Ingredients
Ingredients
pecans
1/2 cup (ground very fine)
sifted powdered sugar
1 1/2 cups (divided use)
all-purpose flour
1 1/2 cups (none)
unsweetened baking cocoa
1/3 cup (none)
salt
1/8 teaspoon (none)
butter
1 cup (softened)
vanilla extract
1/2 teaspoon (none)
ground cinnamon
2 tablespoons (none)
Instructions
1
Step 1: Finely grind the pecans with 1/4 cup of powdered sugar in a food processor or blender until they reach a very fine, flour-like consistency. Then, mix in the all-purpose flour, cocoa, and salt until well combined. Set this dry mixture aside.
2
Step 2: In a large mixing bowl, use an electric mixer to cream the softened butter with 3/4 cup of powdered sugar. Beat this mixture until it is light and fluffy, then add in the vanilla extract, blending thoroughly.
3
Step 3: Gradually incorporate the dry flour and pecan mixture into the butter mixture. Mix until well combined, then cover the dough and refrigerate for at least 2 hours to firm up the dough for better handling.
4
Step 4: Preheat your oven to 350°F (175°C).
5
Step 5: Once the dough has chilled, form it into 1-inch balls using your hands and arrange them evenly spaced on ungreased baking sheets.
6
Step 6: Bake the cookies in the preheated oven for 18 to 20 minutes, or until they are a light golden color and feel set but are not overly browned.
7
Step 7: Prepare the topping by mixing the remaining 1/2 cup of powdered sugar with the ground cinnamon in a shallow dish. Let the cookies cool slightly when removed from the oven, then gently roll them in the cinnamon mixture. Place the cookies on wire racks to cool completely before serving.
8
Yields about 36 cookies.
Nutrition Information
6g
Fat
11g
Carbs
0.9g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Cocoa Pecan Dust Cookies?
Cocoa Pecan Dust Cookies are a chocolate version of traditional Mexican wedding cakes, featuring finely ground pecans and a buttery texture dusted with cinnamon sugar.
How many cookies does this recipe yield?
This recipe yields approximately 36 cookies.
What is the preparation method for the pecans?
The pecans should be ground very fine in a food processor or blender with a portion of the powdered sugar until they reach a flour-like consistency.
How long should the dough be refrigerated?
The dough needs to be covered and refrigerated for at least 2 hours to firm up before handling.
What temperature should I bake the cookies at?
The cookies should be baked in an oven preheated to 350°F (175°C).
How long do these cookies take to bake?
Bake the cookies for 18 to 20 minutes until they are set and light golden.
What is the coating for the cookies?
The coating is a mixture of 1/2 cup powdered sugar and 2 tablespoons of ground cinnamon.
When should I roll the cookies in the cinnamon sugar mixture?
Roll the cookies in the topping while they are still slightly warm after being removed from the oven.
What are the primary ingredients needed?
You will need pecans, sifted powdered sugar, all-purpose flour, unsweetened baking cocoa, salt, butter, vanilla extract, and ground cinnamon.
How many calories are in one cookie?
Each cookie contains approximately 100 calories.
Is there any egg in this recipe?
No, this is an egg-free cookie recipe.
What type of cocoa should I use?
The recipe calls for unsweetened baking cocoa.
How much fat is in each cookie?
Each cookie contains 6 grams of fat.
What is the carbohydrate content per serving?
There are 11 grams of carbohydrates per cookie.
Should the baking sheet be greased?
No, the cookies should be arranged on ungreased baking sheets.
What size should the dough balls be?
The dough should be formed into 1-inch balls.
How much protein is in these cookies?
There is approximately 0.9 grams of protein per cookie.
Can I substitute the pecans?
While pecans provide the signature flavor, you could likely substitute with walnuts or almonds ground to the same consistency.
How should the butter be prepared?
The butter should be softened to room temperature before creaming with the powdered sugar.
What happens if I don't chill the dough?
If the dough is not chilled, it may be too soft to roll into balls and the cookies might spread too much during baking.
Is this a good recipe for holidays?
Yes, these cookies are ideal for special occasions, holiday baking, and festive treats.
What gives the cookies their 'dust' name?
The name comes from the fine, flour-like ground pecans and the final coating of cinnamon-powdered sugar 'dust'.
Do I need an electric mixer?
An electric mixer is recommended for Step 2 to cream the butter and sugar until light and fluffy.
Can I use granulated sugar instead of powdered sugar?
Powdered sugar is essential for the specific 'melting' texture of these cookies; granulated sugar would change the consistency significantly.
What is the purpose of the salt in the recipe?
A small amount of salt (1/8 teaspoon) is used to balance the sweetness and enhance the chocolate and nut flavors.
How should I cool the cookies?
After rolling them in the topping, place them on wire racks to cool completely.
Are these cookies crunchy or soft?
They have a buttery, tender texture that is crumbly and melts in your mouth, similar to shortbread.
How many cups of flour are required?
The recipe requires 1 1/2 cups of all-purpose flour.
Can I add more cinnamon?
Yes, you can adjust the cinnamon in the topping to your personal preference for a stronger spice profile.
What is the best way to store these?
Store the cooled cookies in an airtight container at room temperature to maintain their texture.