Cocoa Bombs

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These are my attempt to make a chocolate version of mexican wedding cake cookies. (my son named them.) in my experiments i felt that using half butter and half margarine made for the best texture, but you can of course use all butter if you wish.

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Steps

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Preheat oven to 400f.

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Beat butter , margarine and powdered sugar together until light and fluffy.

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Beat in vanilla extract and water and blend thoroughly.

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Beat in cocoa.

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Slowly add flour and nuts and mix until completely incorporated.

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Roll dough into walnut-sized balls and place on ungreased baking sheet.

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Flatten balls slightly.

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Bake until cookies are set but not browned , about 8 minutes.

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Roll in powdered sugar while still warm.

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Do not skip this step.

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When cooled , roll in powdered sugar again.

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Do not skip this step.

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If you want it to be moister , try underbaking by 1-2 minutes.

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Ingredients

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butter, margarine, powdered sugar, vanilla extract, cold water, unsweetened cocoa, flour, almonds