Chocolate Mexican Wedding Cakes (Cookies)

1. 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. 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. 3

   Add flour mixtureslowly, until well mixed. Cover and refrigerate for 2 hours.

4. 4

   Preheat oven to 350u00b0F.

5. 5

   Form dough into 1-inch balls and place on ungreased cookie sheets.

6. 6

   Bake until golden, 18 to 20 minutes.

7. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.