Cocoa Meltaway Cookies

• 1/2 cup powdered sugar
• 1 cup butter
• 1 cup all-purpose flour or 1 cup unbleached flour
• 1/2 cup cornstarch
• 1/4 cup cocoa
• 1/2 cup ground pecans
• 1/2 teaspoon vanilla
• FROSTING
• 2 cups powdered sugar
• 1/4 cup butter, softened
• 2 -3 tablespoons milk
• 1/2 teaspoon vanilla
• red food coloring or green food coloring, if desired

1. Heat oven to 325 degrees F.
2. In large bowl, cream 1/2 cup powdered sugar and 1 cup butter until light and fluffy.
3. Lightly spoon flour into measuring cup; level off.
4. Add flour, cornstarch and cocoa to creamed mixture.
5. Blend at low speed until all ingredients are moistened.
6. Add pecans and vanilla; mix well.
7. If necessary, refrigerate dough 30 minutes for easier handling.
8. Shape dough into 1-inch balls.
9. Place 2 inches apart on ungreased cookie sheet.
10. Bake at 325 degrees F.
11. for 8 to 12 minutes or until set.
12. Cool 1 minute; carefully remove from cookie sheets.
13. Cool completely.
14. FOR THE FROSTING: In a small bowl, combine all frosting ingredients unil smooth.
15. Frost cooled cookies.
16. Allow frosting to set before storing.
17. 3 dozen cookies.

powdered sugar, butter, flour, cornstarch, cocoa, ground pecans, vanilla, frosting, powdered sugar, butter, milk, vanilla, red food coloring

Taken from www.food.com/recipe/cocoa-meltaway-cookies-80070 (may not work)