COCOA CRESCENTS

Steps:

• FOR THE DOUGH: In large mixing bowl beat butter, powdered sugar and cocoa powder on low speed for 30 seconds. Scrape bowl well. Add vanilla extract, mix 10 seconds on low and increase speed to high. Beat 2 minutes until light and fluffy. Set aside. In a medium bowl, whisk flour, salt and pecans until evenly combined. Add to creamed mixture and mix on low speed until all flour is absorbed. Scrape bowl well and complete mixing by hand. Divide dough into 2 flattened balls and wrap in plastic. Chill 6 hrs or overnight. TO SHAPE & BAKE: Scoop dough into 1 inch balls. With lightly floured palms, quickly roll balls into 2½-3 inch logs. Dough will be soft. Place 1½ inches apart on baking sheet lined with parchment paper. Before chilling, bend each log into crescent shape. Or keep dough in ball shapes for cocoa snowballs. Freeze cookies on pan for 15 mins or chill in refrigerator 30 minutes. Heat oven to 350°F. Take cookie pan directly from freeze to oven. Bake 20-23 minutes until cookies appear set and you smell the cocoa aroma. TO DECORATE: Pour 2½ cups powdered sugar into large shallow bowl; add colored sugar if desired. Immediately after baking, gently roll cookies in powdered sugar, completely coating. Cool 15-20 minutes on rack and roll again in powdered sugar to create final coating.