Chocolate Mexican Wedding Cookies

Ingredients

• 1 cup butter , softened
• 0.33 cups confectioners' sugar
• 2 teaspoons vanilla extract
• 1.75 cups all-purpose flour
• 1 cup ground pecans
• 0.5 cups German sweet chocolate , grated
• 0.75 teaspoons ground cinnamon
• 1 pinch salt
• 0.5 cups confectioners' sugar
• 0.25 cups German sweet chocolate , grated

Instructions

1. 1

   In a large bowl, cream the butter and 1/3 cup confectioner's sugar until light and fluffy. Add the vanilla extract.

2. 2

   In a separate bowl, combine the flour, ground pecans, 1/2 cup ground chocolate, cinnamon and salt; mix well.

3. 3

   Gradually add the dry ingredients to the creamed mixture.

4. 4

   Wrap dough in plastic wrap and chill 1 to 2 hours, or until firm.

5. 5

   Preheat oven to 325 degrees F (180 degrees C).

6. 6

   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.

7. 7

   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.