Chocolate Mexican Wedding Cookies

What You'll Need

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

How to Make It

1. In a large bowl, cream the butter and 1/3 cup confectioner's sugar until light and fluffy.
2. Add the vanilla extract.
3. In a separate bowl, combine the flour, ground pecans, 1/2 cup ground chocolate, cinnamon and salt; mix well.
4. Gradually add the dry ingredients to the creamed mixture.
5. Wrap dough in plastic wrap and chill 1 to 2 hours, or until firm.
6. Preheat oven to 325 degrees F (180 degrees C).
7. Shape the dough into 1-inch balls.
8. Place balls 1 inch apart on an ungreased baking sheet.
9. Bake 15 to 18 minutes, or until the cookies are firm to the touch.
10. Cool 1 minute on the baking sheet, then transfer to a wire rack.
11. For the coating, sift 1/2 cup of the confectioner's sugar and 1/4 cup of the ground cocoa into a shallow bowl.
12. While cookies are still warm, roll them in the coating.