Chocolate Mexican Wedding Cookies

Ingredients

• 1 Cup Butter (Softened)
• 1 3/4 Cup Powdered Sugar
• 1 Teaspoon Pure Vanilla Extract
• 1 1/2 Cups All-Purpose Flour
• 1/4 Cup Cornstarch
• 1/4 Cup Dark Cocoa
• 1/2 Teaspoon Salt
• 1 1/4 Cups Pecans (Finely Chopped)
• 1/2 Teaspoon Ground Cinnamon

Directions

1. Preheat oven to 325 degrees. Line 2 sheet pans with Silpats or parchment paper and set aside.
2. In a stand mixer, cream butter and 1 cup powdered sugar until light & fluffy. Beat in vanilla.
3. In a large bowl, combine flour, cornstarch, cocoa, and salt. Gradually add flour mixture to creamed mixture and mix well. With a spatula, fold in nuts.
4. Form tablespoonfuls of dough into 1-inch balls and arrange them 2 inches apart on prepared sheet pans. Bake until cookies are set, 12-14 minutes
5. In a small bowl, combine cinnamon and remaining powdered sugar. Roll warm cookies in sugar mixture and transfer to wire racks to cool.