Today’s cookies are brought by Valerie of Une gamine dans la cuisine. I’ve known Valerie’s blog just for a little while but it was love at first sight. I adore her photography style, the mood she sets in her photos. Plus she loves chocolate and baking (and she’s a Virgo just like me), so we instantly became friends.
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Hello, everyone! My name is Valerie and I’m honored to be guest posting on Roxana’s blog today! I can’t believe that I just “met” Roxana a few short months ago. Since I’m addicted to Pinterest I quickly became a fan of her group Pin boards {“For my sweet tooth” has become my happy place.} So of course I jumped at the chance to contribute to her scrumptious blog.
These cookies are mounds of rich, buttery self-indulgence. They don’t have the texture of traditional Mexican wedding cookies, but they’d definitely be in the wedding party. Normally I’m a soft, chewy, messy cookie fan, but the delicate crunchiness of these cookies actually works in their favor- the crumbly texture allows the butter, chocolate, and rum to stand out, deliciously! And who can resist a plump cookie?
These cookies leave white, sugary traces of themselves just about everywhere. If you make them, I’m afraid you’ll have to share (or eat them whilst everyone is out shopping for you). 😉
Yields 18-20
10 minPrep Time
20 minCook Time
45 minTotal Time
Save RecipeIngredients
- 3/4 cup (that’s 1 1/2 sticks) unsalted butter, softened to room temperature
- 1 teaspoon pure vanilla extract
- 1 Tablespoon dark rum (or strong brewed coffee, cooled)
- 1/4 teaspoon salt
- 1/3 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 6 oz chopped bittersweet chocolate (semi-sweet is okay too!)
- 1 cup chopped walnuts or pecans
- 1 cup confectioners’ sugar (for sprinkling)
Instructions
- Preheat the oven to 350 F. Line cookie sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, vanilla, rum (or coffee, if using), salt and sugar. Beat on medium-high speed until creamy- about 3-5 minutes. Add the flour and cinnamon and beat until well combined. Switch over to a large rubber spatula and stir in the chocolate and nuts until evenly distributed.
- Form the dough into 1-inch round balls. {Note: I managed to make 19 cookies.} Place the balls of dough on prepared sheets, leaving about 1/2-inch of space between each. Bake for 18-20 minutes, until the edges are golden brown and tops are very dry. Remove the sheets from the oven and onto a cooling rack.
- Whilst still warm (about 8 minutes after coming out of the oven), sift desired amount of confectioners’ s over the cookies.
- Devour and enjoy!
Notes
Adapted from the little red house
Happy Holidays!
Thanks for inviting me into your posh corner of the internet, Roxana! xo
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