<div class="description"> 
 1 &frac12; cups pecans 
 2 cups flour 
 &frac14; cup unsweetened cocoa powder 
 1 teaspoon ground cinnamon 
 1 teaspoon salt 
 1 cup (2 sticks) unsalted butter, softened 
 &frac12; cup sugar 
 2 teaspoons water 
 1 &frac12; teaspoons pure vanilla extract 
 6 tablespoons powdered sugar 1. Preheat the oven to 325 degrees. Line several baking sheets with parchment paper. 2. Place the pecans in a food processor and process until they are finely chopped. Combine the chopped nuts, flour, cocoa powder, cinnamon and salt in a medium-size mixing bowl; set aside. 3. Cream together the butter and sugar in a large mixing bowl, using an electric mixer on medium-high speed, until fluffy, 2 to 3 minutes. Beat the water and vanilla into the butter mixture. Stir in the nut-flour mixture until just combined. 4. Measure out exact tablespoonfuls of dough and roll them between your palms to form balls. Place the balls on a parchment-lined baking sheet, leaving 1&frac12; inches between each cookie. Bake the cookies until they are cooked through but not dry, 18 to 20 minutes. Remove the cookies with a metal spatula to a wire rack to cool. 5. Place the powdered sugar in a shallow bowl. When the cookies are completely cooled, roll each one in sugar to coat. Chocolate and cinnamon Mexican wedding cookies will keep in an airtight container for 2 to 3 days. 
 Makes about 3 dozen cookies. Recipe by Lauren Chattman. 
</div>

1 ½ cups pecans 2 cups flour ¼ cup unsweetened cocoa powder 1 teaspoon ground cinnamon 1 teaspoon salt 1 cup (2 sticks) unsalted butter, softened ½ cup sugar 2 teaspoons water 1 ½ teaspoons pure vanilla extract 6 tablespoons powdered sugar 1. Preheat the oven to 325 degrees. Line several baking sheets with parchment paper. 2. Place the pecans in a food processor and process until they are finely chopped. Combine the chopped nuts, flour, cocoa powder, cinnamon and salt in a medium-size mixing bowl; set aside. 3. Cream together the butter and sugar in a large mixing bowl, using an electric mixer on medium-high speed, until fluffy, 2 to 3 minutes. Beat the water and vanilla into the butter mixture. Stir in the nut-flour mixture until just combined. 4. Measure out exact tablespoonfuls of dough and roll them between your palms to form balls. Place the balls on a parchment-lined baking sheet, leaving 1½ inches between each cookie. Bake the cookies until they are cooked through but not dry, 18 to 20 minutes. Remove the cookies with a metal spatula to a wire rack to cool. 5. Place the powdered sugar in a shallow bowl. When the cookies are completely cooled, roll each one in sugar to coat. Chocolate and cinnamon Mexican wedding cookies will keep in an airtight container for 2 to 3 days. Makes about 3 dozen cookies. Recipe by Lauren Chattman.

FDHOLIDAY231114_RECIPE3

Chocolate and cinnamon Mexican wedding cookies

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