Mexican Snowball Cookies

Preheat oven to 400 F.

In a medium bowl, stir together flour, cocoa, cinnamon, cayenne pepper and salt. Set aside.

In a large bowl, cream butter and sugar together until fluffy, then blend in vanilla. Add flour mixture and mix until combined, then stir in the pecans.

Bring dough together with your hands (wrap tightly in plastic wrap and chill for a few minutes if dough seems too soft at this stage).

Roll dough into one-inch balls and place an inch apart on lined baking sheets. Bake until set and just barely colored, about 8-10 minutes. Remove from oven.

Let them cool on the baking sheets for two minutes, then roll immediately in the additional powdered sugar and place on lined racks. Once completely cooled, roll in powdered sugar again and store in an airtight container.

This recipe yields about 48 cookies.