This weekend is sure to bring on lots of fun feasting and celebrating {not to mention boozing, let's be real} with Saturday marking both Cinco de Mayo and the Kentucky Derby.
What better way to celebrate Cinco de Mayo/Wedding weekend than with Chocolate-Kahlua Mexican Wedding Cookies?
These classic cookies are slightly sweet, crumbly, and perfect. While they are normally seen in the non-chocolate variety, I liked that the cocoa in this version added a unique twist to an old favorite.
Though I added two tablespoons of homemade coffee liqueur, the flavor remained very subtle. If you're looking for more of a punch, you could try adding store bought Kahlua. And for extra flair, ¼ teaspoon of cinnamon {oooh... and while we're at it... maybe a pinch of chili powder?! Sorry, carried away...} would bump up the Mex-factor.
Quick Homemade Coffee Liqueur
3 tablespoons ground espresso {I use Cafe Bustelo - not instant}
1 ½ cups water
½ cup granulated sugar
½ cup brown sugar
1 tablespoon vanilla extract
⅓ cup dark rum {or vodka if you're not a rum fan}
Brew coffee using 3 tablespoons ground espresso & 1 ½ cups water in your coffee maker {or french press or however you normally make coffee}.
In a small saucepan over medium-high heat, combine hot coffee and both sugars. Bring to a boil. Reduce heat and allow to simmer for about 8 minutes, until sugars are dissolved and liquid is slightly syrupy.
Remove from heat and add vanilla and rum {or vodka}. Mix thoroughly.
Store in an airtight container or bottle in refrigerator.
Chocolate-Kahlua Mexican Wedding Cookies
Adapted from Southern Living
½ cup powdered sugar
2 tablespoons unsweetened cocoa powder
½ cup butter, softened
¾ cup all-purpose flour, plus 1 tablespoon
¼ cup granulated sugar
¼ cup unsweetened cocoa powder
2 tablespoons coffee liqueur {or store bought Kahlua}
½ cup finely chopped pecans, toasted
Preheat oven to 400 degrees.
In a medium bowl, combine powdered sugar and 2 tablespoons of unsweetened cocoa powder. Set aside.
In a dry add pecans and toast lightly until fragrant, 4-5 minutes. {Careful not to burn.} Remove from heat and add to a food processor along with 1 tablespoon flour. Pulse until finely ground, but not turned into paste.
In the bowl of a stand mixer, cream butter and sugar. Mix in coffee liqueur and combine. Add flour and ¼ cup cocoa powder, then pecans until just combined.
Using a tablespoon or small cookie scoop, scoop out dough and quickly roll into approximately 1 inch balls. Place on an ungreased cookie sheet.
Bake for 10-12 minutes until just set. Remove from oven and allow cookies to cool slightly.
While still warm, roll each cookie in powdered sugar/cocoa powder mixture and set onto a wire rack to cool completely.
Melody Lowes says
Hi Dianna! I'm enjoying your blog posts, so I thought I'd include you in a tag game - you're it! For game rules, visit http://melodylowes.com/2012/05/05/ive-been-tagged/
The Kitchen Prep says
Hi Melody! Thanks for including me, I will try to post the answers & continue the game this week. Thanks for reading! 🙂
Autism United says
Everything looks so good. We celebrated with some great friends, some wonderful Mexican foods and beer, was a good day. Thanks for sharing all your recipes today, look forward to trying.
The Kitchen Prep says
Thanks so much! Your day sounded absolutely perfect. I sort of missed whipping up some of my fave Mexican dishes in my kitchen since we were at the wedding, but the good thing is these are definitely recipes that you can make year round! 🙂