Chocolate-Espresso Snowballs

1. 1

   In a large bowl, mix the butter, sugar and vanilla until smooth.

2. 2

   Stir in the flour, cocoa, espresso powder and salt until thoroughly blended.

3. 3

   Stir in the pecans.

4. 4

   Cover the dough and refrigerate for 1 hour.

5. 5

   Preheat the oven to 325.

6. 6

   Lightly butter 2 cookie sheets.

7. 7

   Working in batches, roll the dough into tablespoon-size balls and place about 2 inches apart on the prepared cookie sheets.

8. 8

   Bake in the upper and lower thirds of the oven for 15 minutes, until the tops are dry and the cookies are slightly firm to the touch.

9. 9

   Let the cookies cool on the sheets for 10 minutes, then transfer to a rack to cool completely; roll in confectioners' sugar to coat.

* Per serving · 4 servings · Values may vary.

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