1 1/3 cups Flour (unsifted)
3/4 cup Butter (softened)
1 1/2 cups Pecans (finely-chopped)
3 Tbsp Sugar
1/4 tsp Salt
1 1/2 tsp Vanilla Extract
3/4 cup Powdered Sugar
1/4 cup unsweetened Cocoa
In large bowl, combine all ingredients except powdered sugar and cocoa. With hands, mix until thoroughly blended. Refrigerate 30 minutes. In a small plastic bag, combine 1/4 cup powdered sugar and the cocoa; place remaining powdered sugar in another bag.
Preheat oven to 350 degrees. On pastry cloth sprinkled lightly with flour, roll out dough one-half at a time, 1/4 inch thick. Cut into 3x 1/2 inch strips. Place one-inch apart on ungreased cookie sheets.
Bake 8 to 10 minutes, or until cookies are set but not brown. Remove to wire rack; let stand one minute before removing from cookie sheets. Cool slightly.
Roll half in powdered sugar and half in cocoa mixture while still warm; cool completely. Just before serving, sprinkle with more sugar or cocoa mixture, if desired.
Posted: 2/19/2010 3:30:09 PM