Ingredients Jump to Instructions ↓

  1. 1 cup unsalted butter, softened

  2. 1/3 cup powdered sugar

  3. 2 teaspoons vanilla extract

  4. 1 3/4 cups all-purpose flour

  5. 1 cup ground pecans

  6. 1/2 cup unsweetened baking cocoa

  7. 3/4 teaspoon ground cinnamon

  8. 1 pinch salt

  9. 1/2 cup powdered sugar

  10. 1/4 cup ground sweet chocolate cocoa (used to flavor milk)

Instructions Jump to Ingredients ↑

  1. In a large mixing bowl, cream butter and first addition of powdered sugar until fluffy. Add vanilla and mix. In a separate bowl, combine flour, pecans, the first addition of cocoa, cinnamon and salt; mix well. Gradually add dry mixture into creamed mixture until smooth. Wrap dough in plastic and refrigerate for 45 minutes to 1 hour. Preheat oven to 325 °F (160°C). Sift remaining powdered sugar and cocoa into a bowl; set aside. Spray 2 cookie sheets with nonstick vegetable cooking spray. Remove cookie dough from refrigerator and shape into 1-inch balls. Place balls on baking sheets about 2 inches apart. Bake 10 to 12 minutes or until firm to the touch. Watch baking time carefully as these cookies burn easily. Cool on the baking sheets for 1 minute, then transfer to a cooling rack. While cookies are still warm, roll them in the sugar-cocoa mixture. Place back onto cooling rack until completely cool.


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