Cocoa Wedding Cakes

Total Time: 1 hr 1 min Preparation Time: 45 mins Cook Time: 16 mins

Ingredients

• 1 cup pecans
• 1 3/4 cups powdered sugar
• 1 cup cold butter, cut up (2 sticks)
• 1 teaspoon vanilla
• 1 3/4 cups flour
• 1/3 cup unsweetened cocoa
• 1/3 cup mini chocolate chip

Recipe

• 1 preheat oven to 325°f.
• 2 in a food processor with knife blade attached, pulse pecans with 1/2 cup powdered sugar until pecans are finely ground.
• 3 add butter and vanilla and process until smooth, occasionally stopping food processor to scrape side with rubber spatula.
• 4 add flour and cocoa and pulse until evenly mixed; add chocolate chips and pulse just until combined.
• 5 with floured hands, shape dough by rounded measuring teaspoons into 1-inch balls; place balls, 1 inch apart, on ungreased large cookie sheet.
• 6 bake cookies 16 to 18 minutes or until bottoms are lightly browned; transfer cookies to wire rack to cool slightly.
• 7 sift remaining 1 1/4 cups powdered sugar onto waxed paper.
• 8 while cookies are still warm, roll in powdered sugar to coat; return to wire rack to cool completely; when cool, gently roll cookies in powdered sugar again.
• 9 store cookies in tightly covered container at room temperature up to 2 weeks, or in freezer up to 3 months.