Russian Tea Cakes

From the kitchen of Mary Arthur

• ½ c pecan halves, toasted
• 1 c powdered sugar, divided
• 1 ½ c all-purpose flour
• 1/3 c unsweetened cocoa
• dash salt
• 1 c butter, softened
• ½ tsp vanilla

Place pecans and ¼ c powdered sugar in food processor and process until nuts are small enough. Whisk together flour, cocoa, salt and nut mixture – set aside. Beat butter and remaining ¾ c powdered sugar until light and fluffy. Beat in vanilla. Gradually beat in flour mixture just until mixed. Refrigerate dough, covered, at least on e hour and preferably no longer than 3 hours. Measure dough by 1 ¼” scoop. Roll into 1” balls. Bake at 350 for 18-20 min or until set. Cool on baking sheets 2-3 min. Roll warm cookies in powdered sugar.