Chocolate Mexican Wedding Cookies

• 34 cup Ghirardelli sweet ground chocolate and cocoa
• 1 cup unsalted butter, at room temperature
• 12 cup confectioners' sugar
• 2 teaspoons pure vanilla extract
• 1 34 cups all-purpose flour
• 1 cup pecans, ground
• 34 teaspoon ground cinnamon
• 1 pinch salt

1. To make the cookies, in a large bowl, cream the butter and 1/3 cup confectioners' sugar with an electric mixer until light and fluffy.
2. Add the vanilla.
3. In a separate bowl, stir together the flour, pecans, 1/2 cup ground chocolate, cinnamon, and salt.
4. Gradually add the dry ingredients to the creamed mixture and mix until well blended.
5. Wrap the dough in plastic wrap and chill for 1 to 2 hours, until firm.
6. Preheat the oven to 325F Shape the dough into 1-inch balls.
7. Place the balls 1 inch apart on an ungreased cookie sheet.
8. Bake for 15 to 18 minutes, until the cookies are firm to the touch.
9. Cool for 1 minute on the cookie sheet, and then transfer to a wire rack.
10. Cool completely.
11. To make the coating, sift the remaining confectioners' sugar (1 tablespoon) and 1/4 cup ground chocolate into a shallow bowl.
12. Once the cookies are cool, roll them in the coating.
13. Refrigerate airtight with waxed paper between layers up to 1 month.

ghirardelli sweet ground chocolate, unsalted butter, sugar, vanilla, flour, pecans, ground cinnamon, salt

Taken from www.food.com/recipe/chocolate-mexican-wedding-cookies-480564 (may not work)