Chocolate Pecan Shortbread

1/2 c Unsweetened cocoa powder

1/2 c Confectioners' (icing) sugar

1 c Unsalted butter

1/2 ts Vanilla extract

1 c Granulated sugar

1/2 c Ground pecans

30 g/1 ounce at a time. Add the vanilla and process until the dough forms a ball on top of the blades. In the palms of your hands, roll the dough into circles about 1/2 inch/1 cm thick. Place on the prepared baking sheet and press each circle of dough down with the bottom of a glass until it is about 1/4 inch/0 1/2 cm thick. Sprinkle the dough with the granulated sugar and pecans and press again to flatten. Bake the cookies until brown, about