Chocolate Mexican Wedding Cookies

1. 1

   To make the cookies, in a large bowl, cream the butter and 1/3 cup confectioners' sugar with an electric mixer until light and fluffy.

2. 2

   Add the vanilla.

3. 3

   In a separate bowl, stir together the flour, pecans, 1/2 cup ground chocolate, cinnamon, and salt.

4. 4

   Gradually add the dry ingredients to the creamed mixture and mix until well blended.

5. 5

   Wrap the dough in plastic wrap and chill for 1 to 2 hours, until firm.

6. 6

   Preheat the oven to 325F Shape the dough into 1-inch balls.

7. 7

   Place the balls 1 inch apart on an ungreased cookie sheet.

8. 8

   Bake for 15 to 18 minutes, until the cookies are firm to the touch.

9. 9

   Cool for 1 minute on the cookie sheet, and then transfer to a wire rack.

10. 10

    Cool completely.

11. 11

    To make the coating, sift the remaining confectioners' sugar (1 tablespoon) and 1/4 cup ground chocolate into a shallow bowl.

12. 12

    Once the cookies are cool, roll them in the coating.

13. 13

    Refrigerate airtight with waxed paper between layers up to 1 month.

* Per serving · 4 servings · Values may vary.