Chocolate Mexican Wedding Cookies

1 . Stage

In a large bowl, cream the butter and 1/3 cup confectioner's sugar until light and fluffy. Add the vanilla extract.

2 . Stage

In a separate bowl, combine the flour, ground pecans, 1/2 cup ground chocolate, cinnamon and salt; mix well.

3 . Stage

Gradually add the dry ingredients to the creamed mixture.

4 . Stage

Wrap dough in plastic wrap and chill 1 to 2 hours, or until firm.

5 . Stage

Preheat oven to 325 degrees F (180 degrees C).

6 . Stage

Shape the dough into 1-inch balls. Place balls 1 inch apart on an ungreased baking sheet. Bake 15 to 18 minutes, or until the cookies are firm to the touch. Cool 1 minute on the baking sheet, then transfer to a wire rack.

7 . Stage

For the coating, sift 1/2 cup of the confectioner's sugar and 1/4 cup of the ground cocoa into a shallow bowl. While cookies are still warm, roll them in the coating.