Chocolate Mexican Wedding Cakes (Cookies)

Two of my favorites mexican wedding cakes and chocolate!

• Ready In: 35 mins
• Serves: 36
• Yields: 36 cookies

Ingredients

• 1⁄2 cup pecans
• 1 1⁄2 cups  sifted powdered sugar, divided use
• 1 1⁄2 cups all-purpose flour
• 1⁄3 cup  unsweetened baking cocoa
• 1⁄8 teaspoon salt
• 1  cup butter, softened
• 1⁄2 teaspoon vanilla extract
• 2  tablespoons ground cinnamon

Directions

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. 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. Add flour mixtureslowly, until well mixed. Cover and refrigerate for 2 hours.
4. Preheat oven to 350°F.
5. Form dough into 1-inch balls and place on ungreased cookie sheets.
6. Bake until golden, 18 to 20 minutes.
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.
8. Makes 36 cookies.