[Pressing-On]

Found this in my December Food & Wine magazine. I haven't tried them, but it looks like a great holiday recipe.

Chocolate-Espresso Snowballs

Active: 30 min. Total: 2 hr
Makes about 3 dozen cookies

2 sticks unsalted butter, softened (plus more for greasing)
1/2 cup sugar
2 t. pure vanilla extract
1 3/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
2 t. instant espresso powder
1/2 t. salt
2 cups finely chopped pecans (I like to toast any nuts I use in cookies)
Confectioners' sugar, for coating

1. In large bowl, mix the butter, sugar and vanilla until smooth. Stir in the flour, cocoa, espresso power and salt until thoroughly blended. Stir in the pecans. Cover the dough and refrigerate for 1 hour.

2. Preheat the over to 324. Lightly butter 2 cookie sheets. Working in batches, roll the dough into tablespoon-size balls and place about 2 inches apart on the prepared cookie sheets. Bake in the upper and lower thirds of the oven for 15 minutes, until the tops are dry and the cookies are slightly firm to the touch. Let the cookies cool on the sheets for 10 minutes, then transfer to a rack to cool completely, roll in confectioners' sugar to coat.