cream the butter and 1/3 cup confectioner's sugar until light and fluffy. Add the vanilla extract.
In a separate bowl
combine the flour
ground pecans
1/2 cup ground chocolate
cinnamon and salt; mix well.
Gradually add the dry ingredients to the creamed mixture.
Wrap dough in plastic wrap and chill 1 to 2 hours
or until firm.
Preheat oven to 325 degrees F (180 degrees C).
Shape the dough into 1-inch balls. Place balls 1 inch apart on an ungreased baking sheet. Bake 15 to 18 minutes
or until the cookies are firm to the touch. Cool 1 minute on the baking sheet
then transfer to a wire rack.
For the coating
sift 1/2 cup of the confectioner's sugar and 1/4 cup of the ground cocoa into a shallow bowl. While cookies are still warm
