Cocoa Wedding Cakes

READY IN: 1hr 1min




  • Preheat oven to 325°F.
  • In a food processor with knife blade attached, pulse pecans with 1/2 cup powdered sugar until pecans are finely ground.
  • Add butter and vanilla and process until smooth, occasionally stopping food processor to scrape side with rubber spatula.
  • Add flour and cocoa and pulse until evenly mixed; add chocolate chips and pulse JUST until combined.
  • With floured hands, shape dough by rounded measuring teaspoons into 1-inch balls; place balls, 1 inch apart, on ungreased large cookie sheet.
  • Bake cookies 16 to 18 minutes or until bottoms are lightly browned; transfer cookies to wire rack to cool slightly.
  • Sift remaining 1 1/4 cups powdered sugar onto waxed paper.
  • While cookies are still warm, roll in powdered sugar to coat; return to wire rack to cool completely; when cool, gently roll cookies in powdered sugar again.
  • Store cookies in tightly covered container at room temperature up to 2 weeks, or in freezer up to 3 months.