1. In a food processor or blender, process pecans with 1/4 cup of the powdered sugar, until very fine. Mix in flour, cocoa and salt & set aside. 2. In a large mixing bowl, cream butter with 3/4 cup of the powdered sugar; Blend until light and fluffy. Beat in vanilla until well blended. 3. Add flour mixtureslowly, until well mixed. Cover and refrigerate for 2 hours. 4. Preheat oven to 350°F. 5. Form dough into 1-inch balls and place on ungreased cookie sheets. 6. Bake until golden, 18 to 20 minutes. 7. Mix together remaining 1/2 cup powdered sugar and cinnamon. When cookies have cooled slightly, roll in cinnamon mixture. Finish cooling on wire racks. 8. Makes 36 cookies. ---------------------------------------------------------------------------
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