Chocolate Mexican Wedding Cakes

• 1 cup butter, softened
• 1-3/4 cups confectioners' sugar, divided
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1/4 cup cornstarch
• 1/4 cup baking cocoa
• 1/2 teaspoon salt
• 1-1/4 cups finely chopped pecans or almonds
• 1/2 teaspoon ground cinnamon

1. Preheat oven to 325u0b0. In a large bowl, cream butter and 1 cup confectioners' sugar until light and fluffy. Beat in vanilla. Combine flour, cornstarch, cocoa and salt; gradually add to creamed mixture and mix well. Stir in nuts.
2. Shape tablespoonfuls of dough into 1-in. balls. Place 2 in. apart on ungreased
3. . Bake 12-14 minutes or until set.
4. In a small bowl, combine cinnamon and remaining confectioners' sugar. Roll warm cookies in sugar mixture; cool on wire racks. Store in an airtight container.

butter, sugar, vanilla, flour, cornstarch, baking cocoa, salt, pecans, ground cinnamon

Taken from www.tasteofhome.com/recipes/chocolate-mexican-wedding-cakes/ (may not work)