Cocoa Wedding Cakes

• 1 cup pecans
• 1 3/4 cups powdered sugar
• 1 cup cold butter, cut up (2 sticks)
• 1 teaspoon vanilla
• 1 3/4 cups flour
• 1/3 cup unsweetened cocoa
• 1/3 cup mini chocolate chip

1. Preheat oven to 325u0b0F.
2. In a food processor with knife blade attached, pulse pecans with 1/2 cup powdered sugar until pecans are finely ground.
3. Add butter and vanilla and process until smooth, occasionally stopping food processor to scrape side with rubber spatula.
4. Add flour and cocoa and pulse until evenly mixed; add chocolate chips and pulse JUST until combined.
5. With floured hands, shape dough by rounded measuring teaspoons into 1-inch balls; place balls, 1 inch apart, on ungreased large cookie sheet.
6. Bake cookies 16 to 18 minutes or until bottoms are lightly browned; transfer cookies to wire rack to cool slightly.
7. Sift remaining 1 1/4 cups powdered sugar onto waxed paper.
8. While cookies are still warm, roll in powdered sugar to coat; return to wire rack to cool completely; when cool, gently roll cookies in powdered sugar again.
9. Store cookies in tightly covered container at room temperature up to 2 weeks, or in freezer up to 3 months.

pecans, powdered sugar, cold butter, vanilla, flour, unsweetened cocoa, chocolate chip

Taken from www.food.com/recipe/cocoa-wedding-cakes-146229 (may not work)