Instruction

Dough

1. Preheat oven to 350 degrees. In a medium bowl, beat the shortening and vanilla extract in a mixer until fluffy. Continue beating and add sugar, 1 Tablespoon at a time with the salt.
2. Sift the flour into the bowl. Add the chopped pecans next. Place the other set of pecans in a food processor. When they are ground, add them to the bowl and mix.
3. Using a small spoon or scoop, scoop out the dough and roll into a ball between your hands. Place on the baking sheet about 1 inch apart. Bake for 12-14 minutes until the bottoms are lightly golden brown. Remove from oven and allow to cool for about 5 minutes.
4. Roll in the powdered sugar and let cool. Store the cookies in an airtight container for up to 1 week.

• To toast the nuts, place in toaster oven for 3-4 minutes. Nuts are ready when they are lightly golden and just starting to release their aroma when toasting.
• You can substitute the pecans for walnuts. For a chocolate surprise, you can place a Hershey’s kiss in the center of the dough before baking. Wrap the dough completely around the kiss.
• Cookie balls can also be frozen. Allow a little more baking time when baking from a frozen state.
• Cookie dough can be chilled for 30 minutes before baking. Although dough will keep its shape when baked just after mixing.

Toppings: Berries, dark chocolate shavings, additional cacao nibs

Instruction

1. Combine all ingredients in a mixing bowl. Allow to rest for 15 minutes to set.
2. Cover and refrigerate for 4 hours and up to overnight.
3. Serve with choice of toppings.