Mexican Wedding Cookies

My sister recommended a recipe from Relish Magazine for Mexican Wedding Cookies.  I like the taste of chocolate with the nuts in these cookies, so I like these.  I may end up with too much chocolate, though, and have to take these back to just nuts.  For now, though, it is a really good cookie.  I just have to figure a way to make sure they look more evenly sugared.  Here is how they look.

Here is the recipe:

Chocolate Chip Mexican Wedding Cookies

1 c (2 sticks) unsalted butter, softened
1/2 c granulated sugar
2 t vanilla
2 c all purpose flour
1/2 t salt
1 c finely chopped toasted pecans
1/2 c mini chocolate chips
1 1/2 c powdered sugar

In a large bowl, using an electric mixer, beat butter and granulated sugar for 3 minutes.  Beat in vanilla, and Add flour and salt.  Add pecans and chocolate chips, and refrigerate for 2 hours.

Preheat oven to 350 and cover baking sheet with parchment.

Shape dough into 1 inch balls.  Place balls on pans, and refrigerate for 10 minutes.  Bake 15 to 18 minutes.

Roll in powdered sugar when removed from oven, and again when totally cool.  Makes 3 dozen.
(I got 42 cookies)