These are so good. Perfect for when you have to bring the dessert to a potluck.

Chocolate Mexican Wedding Cakes

Ingredients
½ cup toasted pecan halves (see note)
1 cup powdered sugar, divided
1 ½ cup unsweetened cocoa powdered (preferable Dutch processed)
Dash of salt
1 cup (2 sticks) butter, softened
½ teaspoon vanilla extract, powdered sugar and ground cinnamon

Instructions
Place pecans and ¼ cup powdered sugar in work bowl of food processor, cover and process until nuts are powder fine. In medium bowl, whisk together flour, cocoa, salt and nut mixture. Set aside.

In large mixer bowl, cream butter and remaining ¾ cup powdered sugar until light and fluffy. Beat in vanilla. On low speed, gradually beat in flour mixture just until mixed. Refrigerate dough, covered, at least 1 hour and preferably no longer than 3 hours.

Preheat oven to 350 degrees. Measure dough by 1 ¼-inch scoops or scant measuring tablespoons and roll it between the well-floured palms of your hands to form 1-inch balls. Place balls 1-½ inches apart on ungreased cookie sheets.

Bake 18 to 20 minutes or until set (the tops will dull slightly). Cool cookies on sheets 2 to 3 minutes.

For topping, roll in powdered sugar while still hot to coat heavily. Transfer cookies to wire racks to cool completely. Sprinkle lightly with cinnamon. Store in tightly covered container as long as 1 week or freeze as long as 3 months. Makes 3 ½ dozen.

Note: To toast nuts, spread in an even layer in a shallow baking pan. Place in 325-degree oven and toast 5 to 10 minutes, stirring occasionally just until lightly browned. Remove from pan and cool completely.

Or toast in microwave: Spread 1 cup pecans in a single layer in a 9-inch glass pie plate and microwave on high (100 percent) power until toasted, 3 to 4 minutes, stirring every minute.