Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Cocoa Wedding Cakes




Source of Recipe


Good Housekeeping


List of Ingredients




1 cup pecans
1 3/4 cups confectioners' sugar
1 cup cold butter (2 sticks), cut up (no substitutions)
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/3 cup unsweetened cocoa
1/3 cup semisweet chocolate mini chips



Recipe



1. Preheat oven to 325° F.

2. In food processor with knife blade attached, pulse pecans with 1/2 cup confectioners' sugar until pecans are finely ground. Add butter and vanilla and process until smooth, occasionally stopping processor to scrape side with rubber spatula. Add flour and cocoa and pulse until evenly mixed. Add chocolate chips; pulse just until combined.

3. With floured hands, shape dough by rounded measuring teaspoons into 1-inch balls. Place balls, 1 inch apart, on ungreased large cookie sheet.

4. Bake cookies 16 to 18 minutes or until bottoms are lightly browned. Transfer cookies to wire rack to cool slightly.

5. Sift remaining 1 1/4 cups confectioners' sugar onto waxed paper. While cookies are still warm, roll in sugar to coat; return to wire rack to cool completely. When cool, gently roll cookies in sugar again. Repeat with remaining dough and sugar. Store cookies in tightly covered container at room temperature up to 2 weeks, or in freezer up to 3 months.