Cocoa Pecan Balls

1 cup pecans

1 3/4 cup confectioners' sugar

1 cup cold butter, cut up (no substitutes)

1 tsp vanilla extract

1 3/4 cups all purpose flour

1/3 cup semisweet cocoa

1/3 cups semisweet chocolate mini chips

Preheat oven to 325 degrees. In food processor with knife

blade attached, pulse pecans with 1/2 cup confectioner's sugar until

pecans are finely ground. Add butter and vanilla and process until

smooth, occasionally stopping processor scrape side with rubber

spatula. Add flour and cocoa and pulse until evenly mixed. Add

chocolate chips; pulse just until combined. With floured hands, shape

dough by rounded measuring teaspoons into 1 inch balls, 1 inch apart, on

ungreased large cookie sheet. Bake cookies 16-18 minutes or until bottoms

are lightly browned. Transfer cookies to wire rack to cool slightly.

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.