Chocolate Mexican Wedding Cookies

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

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

Gradually add the dry ingredients to the creamed mixture.

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

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

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.

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.