Dessert: Chocolate Mexican Wedding Cookies

Recipe by Karen Ginnis A chocolate version of the Mexican Wedding Cookie.

This recipe includes superfoods such as:

Cinnamon

Health benefits of Chocolate Mexican Wedding Cookies

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1 cup butter, softened
1/3 cup confectioners' sugar
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1 cup ground pecans
1/2 cup German sweet chocolate, grated
3/4 teaspoon ground cinnamon
1 pinch salt
1/2 cup confectioners' sugar
1/4 cup German sweet chocolate, grated

Instructions

In a large bowl, cream the butter and 1/3 cup confectioner's sugar until light and fluffy. Add the vanilla extract.
In a separate bowl, combine the flour, ground pecans, 1/2 cup ground chocolate, cinnamon and salt; mix well.
Gradually add the dry ingredients to the creamed mixture.
Wrap dough in plastic wrap and chill 1 to 2 hours, or until firm.
Preheat oven to 325 degrees F (180 degrees C).
Shape the dough into 1-inch balls. Place balls 1 inch apart on an ungreased baking sheet. Bake 15 to 18 minutes, or until the cookies are firm to the touch. Cool 1 minute on the baking sheet, then transfer to a wire rack.
For the coating, sift 1/2 cup of the confectioner's sugar and 1/4 cup of the ground cocoa into a shallow bowl. While cookies are still warm, roll them in the coating.

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