Chocolate Mexican Wedding Cakes

1. 1

   Preheat oven to 325u00b0. In a large bowl, cream butter and 1 cup confectioners' sugar until light and fluffy. Beat in vanilla. Combine flour, cornstarch, cocoa and salt; gradually add to creamed mixture and mix well. Stir in nuts.

2. 2

   Shape tablespoonfuls of dough into 1-in. balls. Place 2 in. apart on ungreased

3. 3

   . Bake 12-14 minutes or until set.

4. 4

   In a small bowl, combine cinnamon and remaining confectioners' sugar. Roll warm cookies in sugar mixture; cool on wire racks. Store in an airtight container.

* Per serving · 4 servings · Values may vary.

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