Mexican Wedding Cookies - Chocolate Chip Style

Today I am blogging about a recipe I saw over at Southern Plate . When I saw Christy's recipe for Mexican Wedding Cookies, I just had to make them.
 
I know that's what i say about all of Christy's recipes. As you can see by the photo I already have her cookbook and I am enjoying every page of it.
 
I knew everyone would love these cookies mostly because of the chocolate chips, but I really liked this recipe because it utilizes a cake mix of course.
 
My son saw me making this recipe and said what are you making with the cake mix? I said cookies!!! Yuck were his exact words, he said mom it says to make cakes not cookies don't you know that.
 
I told him just wait and see you will be really surprised. I mixed up the recipe and he said hmmm that looks like chocolate chip cookie dough can i taste it??? as I waited patiently for his reaction he said that's good, see I told you it would be really good.

I made up my first batch and then burned them of course. Make sure you watch the cookies closely so they don't get to brown, you want them to look almost done.
 
 I baked mine on the highest rack in the oven and that seemed to work out really great. When i let them cool slightly i rolled them in the powdered sugar and let everyone have a taste.
 
The verdict......... everyone loved them and was really upset that i was making these for someone other than them.
 
So, of course I had to make second batch because as Christ'y stated they magically just seem to float away. I will be making these again for my Christmas Cookie Trays.
 
You gotta try these cookies they are really just so easy to make and you wont be disappointed.

These are the ingredients you will need: One white cake mix (any brand), vanilla extract, one egg white, water, shortening, mini chocolate chips and powdered sugar.

add water, shortening, vanilla extract and egg white to a large bowl.

then mix in the cake mix blending well with a mixer.

add chocolate chips and nuts or for my family just chocolate chips.

shape into 1-inch balls and place about 2 inches apart on a greased baking sheet. If your hands get a bit sticky while rolling the dough just wet your hands a little. Place in a 375 degree oven and bake until almost done.

Like this. Your not going to brown them, just almost done looking

let the cookies cool slightly on a cookie sheet or cooling rack. While still warm roll the cookies in powdered sugar. It said to dip the tops in powdered sugar but we did the whole cookie. ummmm

place back on cooling rack.

they turned our really pretty. These cookies freeze really well. When completely cooled i place them in a large ziplock bag and placed them in my deep freeze till thanksgiving.

Then remove from freezer and if you like you can roll them again in powdered sugar. These cookies are so darn good I will be making these for years to come. Thanks Christy. 

Mexican Wedding Cookies

1/2 - cup Vegetable Shortening
1/4 - cup water
1 - egg white
1 - tsp vanilla extract
1 - 18.5 oz box white cake mix
1/2 - cup chopped nuts (optional)
1/2 - cup mini semi sweet chocolate chips
confectioner’s sugar

Preheat oven to 375. Mix shortening, water, vanilla, and egg white thoroughly. Mix in cake mix, nuts, and chocolate chips until dough holds together. Shape into one inch balls. 

Place about two inches apart on un greased cookie sheet. Bake until almost set, about ten minutes. While warm dip tops in powdered sugar, cool. 

~ Tina at Mommy's Kitchen ~