Mexican Hot Chocolate Balls

• 1 cup butter, softened
• 1 1/4 cups powdered sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon vanilla
• 2 cups flour
• 1 teaspoon cinnamon
• 1 cup pecans, finely chopped

1. Preheat oven to 325u0b0F.
2. Beat butter in a large mixing bowl using an electric mixer for 30 seconds. Add in 1/2 cup of the powdered sugar, 1/4 cup of the cocoa powder, and the vanilla and mix until combined, scraping the sides of the bowl occasionally.
3. Add in as much flour as you can while using the mixer. Stir in any remaining flour, 1/2 teaspoon of the cinnamon and the pecans.
4. Shape dough into 1 inch balls and place 2 inches apart on ungreased cookie sheets. Bake 18-20 minutes or until lightly browned. Allow to cool completely.
5. Combine the remaining 3/4 cup powdered sugar, 1/4 cup cocoa powder and 1/2 tsp cinnamon in a small bowl. Roll the cooled cookies in this mixture.
6. Store in layers separated by waxed paper in an airtight container. Cookies can also be frozen for up to 3 months, thaw before serving.

butter, powdered sugar, cocoa, vanilla, flour, cinnamon, pecans

Taken from www.food.com/recipe/mexican-hot-chocolate-balls-273710 (may not work)