Chocolate Mexican Wedding Cookies

• 1 cup unsalted butter, softened
• 1/3 cup powdered sugar
• 2 teaspoons pure vanilla extract
• 1 3/4 cups pastry flour
• 1 cup pecans, ground
• 1/2 cup milk chocolate, grated
• 3/4 teaspoon ground cinnamon
• 1/16 teaspoon ground cayenne pepper
• 1/8 teaspoon salt
• 1/2 cup powdered sugar, for garnish
• 1/4 cup ground cocoa powder

1. Preheat oven to 325 degrees F (180 degrees C).
2. In a large bowl, cream butter, 1/3 cup of powdered sugar until light and fluffy.
3. Add the vanilla extract.
4. In a small bowl, mix the flour, ground pecans, 1/2 cup grated chocolate, cinnamon, cayenne pepper and salt together well.
5. Gradually add the dry ingredients to the creamed mixture.
6. Wrap the dough in plastic wrap and chill for two hours, until firm.
7. Shape the dough into 1-inch balls and place balls 1 inch apart on an ungreased baking sheet.
8. Bake in a 325 degree oven for 15 - 18 minutes. The cookies should be firm to the touch, then cool for 1 minute, and transfer to a wire rack to finish cooling.
9. In a small bowl mix together the 1/2 cup of the powdered sugar and 1/4 cup of ground cocoa.
10. Coat the the cookies while still warm in the sugar and cocoa mix.
11. Enjoy!

unsalted butter, powdered sugar, vanilla, pastry flour, pecans, milk chocolate, ground cinnamon, ground cayenne pepper, salt, powdered sugar, ground cocoa

Taken from www.food.com/recipe/chocolate-mexican-wedding-cookies-341930 (may not work)