COCO-PECAN WEDDING CAKES

1 cup pecans, finely ground
1 3/4 cups confectioner’s sugar
2 sticks butter, cut up
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/3 cup unsweetened cocoa
1/3 cup semi-sweet chocolate mini chips

Preheat oven to 325° F.

Combine first 2 ingredients. Add next 2 ingredients, beat until smooth. Add next 2 ingredients, blend until evenly mixed. Fold in chocolate chips. Shape teaspoons of dough into inch balls with floured hand. Place 1” apart on a cookie sheet lined with parchment paper. Bake until bottoms are lightly browned, 16 to 18 minutes. Transfer to cooling rack while cookies are still warm; roll in remaining confectioner’s sugar to coat. When cool, roll in sugar again. Store in tightly covered container for up to 2 weeks or frozen for up to 3 months.