Ingredients
1 1/4
cups powdered sugar
1
cup butter, softened
2
tablespoons milk
1
teaspoon vanilla
2
cups Gold Medal™ all-purpose flour
1/4
cup unsweetened baking cocoa
1/4
teaspoon salt
3/4
cup chopped pecans, toasted
Preparation
Heat oven to 400°F. Spray cookie sheets with cooking spray.
In large bowl, beat 1 cup of the powdered sugar and the butter with electric mixer on medium speed until creamy. Add milk and vanilla, beating until blended. In medium bowl, mix flour, cocoa and salt; gradually add flour mixture to butter mixture, beating until blended. Stir in pecans.
Shape dough into 1-inch balls; place 1 1/2 inches apart on cookie sheets.
Bake 11 to 13 minutes or until tops of cookies just begin to crack. Cool on cookie sheets 3 minutes. Remove to cooling racks; sprinkle with remaining 1/4 cup powdered sugar. Cool 10 minutes.
