Chocolate Mexican Wedding Cookies

Ingredients

• Servings: 16
• 1 cup butter, softened
• 1/3 cup confectioners' sugar
• 2 teaspoons vanilla extract
• 1 3/4 cups all-purpose flour
• 1 cup ground pecans
• 1/2 cup german sweet chocolate, grated
• 3/4 teaspoon ground cinnamon
• 1 pinch salt
• 1/2 cup confectioners' sugar
• 1/4 cup german sweet chocolate, grated

Recipe

• in a large bowl, cream the butter and 1/3 cup confectioner's sugar until light and fluffy. add the vanilla extract.
• in a separate bowl, combine the flour, ground pecans, 1/2 cup ground chocolate, cinnamon and salt; mix well.
• gradually add the dry ingredients to the creamed mixture.
• wrap dough in plastic wrap and chill 1 to 2 hours, or until firm.
• preheat oven to 325 degrees f (180 degrees c).
• shape the dough into 1-inch balls. place balls 1 inch apart on an ungreased baking sheet. bake 15 to 18 minutes, or until the cookies are firm to the touch. cool 1 minute on the baking sheet, then transfer to a wire rack.
• for the coating, sift 1/2 cup of the confectioner's sugar and 1/4 cup of the ground cocoa into a shallow bowl. while cookies are still warm, roll them in the coating.