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Name: Cocoa Wedding Cakes
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 cup Pecans; 1 3/4 Cup Confection Sugar; 1 Cup Butter cold, Cut up; 1 Tsp Vanilla extract; 1 3/4 Cup All-purpose flour; 1/3 Cup Unsweetened Cocoa; 1/3 Cup Semisweet chocolate Mini Chips

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INGREDIENTS

1 cup Pecans
1 3/4 Cup Confection Sugar
1 Cup Butter ; cold, Cut up
1 Tsp Vanilla extract
1 3/4 Cup All-purpose flour
1/3 Cup Unsweetened Cocoa
1/3 Cup Semisweet chocolate Mini Chips

Servings

INSTRUCTIONS

Preheat oven to 325 F. In food processor with knife blade attached, pulse pecans with 1/2 cup of convectioners' sugar until pecans are finely ground. Add Butter and Vanilla and process until smooth, occasionally stopping the processor to scrape the side with rubber spatula. Add Flour and Cocoa and pulse untol evenly mixed. Add cocolate chips; pulse just until combined.

With floured hands, shape dough by round measuring teaspoons into 1-inch balls. place balls, i-inch apart, on ungreased cookie sheet. Bake cookies 16-18 minutes or until bottoms are lightly browned. Transfer cookiens to wire rack to cool slightly. Sift remaining 1/1/4 cups convetioners' sugar onto waxed paper. Roll warm cookies in sugar will still cooling. When cool, roll cookies again in sugar to recoat. Store cookies in air-tight container for up to 2 weeks, or in freezer for 3 weeks.

NOTES

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Cocoa Wedding Cakes

1 cup Pecans
1 3/4 Cup Confection Sugar
1 Cup Butter cold, Cut up
1 Tsp Vanilla extract
1 3/4 Cup All-purpose flour
1/3 Cup Unsweetened Cocoa
1/3 Cup Semisweet chocolate Mini Chips

Preheat oven to 325 F.   In food processor with knife blade attached, pulse pecans with 1/2 cup of convectioners' sugar until pecans are finely ground.  Add Butter and Vanilla and process until smooth, occasionally stopping the processor to scrape the side with rubber spatula.  Add Flour and Cocoa and pulse untol evenly mixed.  Add cocolate chips; pulse just until combined.

With floured hands, shape dough by round measuring teaspoons into 1-inch balls.  place balls, i-inch apart, on ungreased cookie sheet. Bake cookies 16-18 minutes or until bottoms are lightly browned.  Transfer cookiens to wire rack to cool slightly.  Sift remaining  1/1/4 cups convetioners' sugar onto waxed paper.  Roll warm cookies in sugar will still cooling.  When cool, roll cookies again in sugar to recoat.  Store cookies in air-tight container for up to 2 weeks, or in freezer for 3 weeks.

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Nutrition

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Serving Size: 1 Serving (719g)
Recipe Makes: 1 Servings

Calories: 3813
Calories from Fat: 2836 (74%)

Amt Per Serving		% DV

	Total Fat 315.1g	420 %
	Saturated Fat 154.5g	772 %
	Monounsaturated Fat 107.4g
	Polyunsanturated Fat 33.1g
Cholesterol 549.8mg		169 %
Sodium 4273.5mg		147 %
Potassium 2139.6mg		56 %
Total Carbohydrate 257.2g		76 %
	Dietary Fiber 44.7g	179 %
	Sugars, other 212.4g
Protein 50.9g		73 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3813

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