Chocolate Mexican Wedding Cakes repost of vegan cookies

[Guest guest]

These are great too.

Donna

 

Chocolate Mexican Wedding Cakes

 

1/2 cup pecans

1 1/2 cups sifted powdered sugar, divided use

1 1/2 cups all-purpose flour

1/3 cup unsweetened baking cocoa

1/8 teaspoon salt

1 cup butter,softened or Earth Balance margarine

1/2 teaspoon vanilla extract

2 tablespoons ground cinnamon

 

1. In a food processor or blender, process pecans with 1/4 cup of the powdered

sugar, until very fine. Mix in flour, cocoa and salt; set aside.

2. In a large mixing bowl, cream butter with 3/4 cup of the powdered sugar;

blend until light and fluffy. Beat in vanilla until well blended. Add flour

mixture, slowly, until well mixed. Cover and refrigerate for 2 hours.

3. Preheat oven to 350°F.

4. Form dough into 1-inch balls and place on ungreased cookie sheets. Bake until

golden, 18 to 20 minutes.

5. Mix together remaining 1/2 cup powdered sugar and cinnamon. When cookies have

cooled slightly, roll in cinnamon mixture. Finish cooling on wire racks.

 

Makes 36 cookies.