1 1/4 c. butter
2/3 c. sugar
1 tsp. vanilla
2 c. chopped nuts
1/2 c. cocoa
2 c. flour
1/8 tsp. salt

Cream sugar and butter until fluffy, add vanilla. Sift together flour, salt and cocoa. Gradually add butter and sugar mixture. Blend in pecans and mix thoroughly. Refrigerate for 6 hours. Roll into balls about 1 inch size and place on ungreased cookie sheet. Place about 1/2 inch apart as these cookie do not spread. Bake at 350 for 20 minutes. Roll in powdered sugar. Makes 6 dozen.