Chocolate Mexican Wedding Cakes (cookies)

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 1/2 cup pecans
• 1 1/2 cups sifted powdered sugar, divided use
• 1 1/2 cups all-purpose flour
• 1/3 cup unsweetened baking cocoa
• 1/8 teaspoon salt
• 1 cup butter, softened
• 1/2 teaspoon vanilla extract
• 2 tablespoons ground cinnamon

Recipe

• 1 in a food processor or blender, process pecans with 1/4 cup of the powdered sugar, until very fine. mix in flour, cocoa and salt & set aside.
• 2 in a large mixing bowl, cream butter with 3/4 cup of the powdered sugar; blend until light and fluffy. beat in vanilla until well blended.
• 3 add flour mixtureslowly, until well mixed. cover and refrigerate for 2 hours.
• 4 preheat oven to 350°f.
• 5 form dough into 1-inch balls and place on ungreased cookie sheets.
• 6 bake until golden, 18 to 20 minutes.
• 7 mix together remaining 1/2 cup powdered sugar and cinnamon. when cookies have cooled slightly, roll in cinnamon mixture. finish cooling on wire racks.
• 8 makes 36 cookies.