Ingredients
1 cup butter, softened1-3/4 cups confectioners’ sugar, divided1 teaspoon vanilla extract1-1/2 cups all-purpose flour1/4 cup cornstarch1/4 cup baking cocoa1/2 teaspoon salt1-1/4 cups finely chopped pecans or almonds1/2 teaspoon ground cinnamon
Preparation
Preheat oven to 325°. In a large bowl, cream butter and 1 cup confectioners’ sugar until light and fluffy. Beat in vanilla. Combine flour, cornstarch, cocoa and salt; gradually add to creamed mixture and mix well. Stir in nuts.
Shape tablespoonfuls of dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake 12-14 minutes or until set.
In a small bowl, combine cinnamon and remaining confectioners’ sugar. Roll warm cookies in sugar mixture; cool on wire racks. Store in an airtight container.
