Chocolate Mexican Wedding Cakes (Cookies)

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READY IN: 35mins
SERVES: 36
YIELD: 36 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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.
  • Add flour mixtureslowly, until well mixed. Cover and refrigerate for 2 hours.
  • Preheat oven to 350°F.
  • Form dough into 1-inch balls and place on ungreased cookie sheets.
  • Bake until golden, 18 to 20 minutes.
  • Mix together remaining 1/2 cup powdered sugar and cinnamon. When cookies have cooled slightly, roll in cinnamon mixture. Finish cooling on wire racks.
  • Makes 36 cookies.
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