• 1 cup unsalted butter or margarine; softened
• ⅔ cups granulated sugar
• 1½ teaspoons vanilla extract
• 1¾ cups all-purpose flour
• ⅓ cup Hershey’s Cocoa
• ⅛ teaspoon sea salt
• 1½ cups pecan meal
• Powdered sugar

1. Preheat oven to 350ºF.
2. In large bowl, beat butter, granulated sugar and vanilla until light and fluffy. Stir together flour, cocoa and salt; gradually add to butter mixture, blending well. Stir in pecans. Cover; refrigerate dough 1 hour or until firm enough to handle.
3. Shape scant tablespoons dough into logs about 2½ inches long; place on ungreased cookie sheet. Shape logs into crescents, tapering ends.
4. Bake in a preheated oven for 13 to 15 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Roll in powdered sugar.

Makes about 3½ dozen cookies