Learn how to make Chocolate Crackled Cookies and Mexican Wedding Cakes from the kitchen of Allrecipes.com in our 2010 live holiday baking broadcast.
1 1/4 cups firmly packed light brown sugar
1 stick Crisco® All-Vegetable Shortening
1 teaspoon vanilla extract
2 large eggs, lightly beaten
2 cups Pillsbury BEST® All Purpose Flour
6 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2/3 cup semi-sweet chocolate chips
1/3 cup sugar
1/2 cup powdered sugar
1.Beat brown sugar, shortening and vanilla in large bowl at medium speed of electric mixer until well blended. Add eggs; beat well.
2.Combine flour, cocoa, salt and baking soda. Add to shortening mixture; beat at low speed just until blended. Stir in chocolate chips. Cover and chill 3 hours.
3.Heat oven to 375 degrees F. Shape dough into 1 1/4-inch balls. Roll in granulated sugar, then in powdered sugar to coat completely. Place 2 inches apart on ungreased cookie sheet.
4.Bake 8 to 10 minutes or until cookies are set. Cool 2 minutes on cookie sheet. Remove cookies to wire rack to cool completely.
1 cup butter, softened
8 tablespoons confectioners' sugar
2 cups all-purpose flour
2 cups chopped walnuts
1/2 teaspoon vanilla extract
1. Preheat oven to 350 degrees F (180 degrees C).
2. Mix all the ingredients together with a mixer until well blended. Roll dough into round small balls.
3. Bake for 10-12 minutes.
4. Cool completely then roll in additional confectionary sugar.
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