This recipe specifically is one that people usually eat around Christmas time, but I was having some holiday's nostalgia. This recipe is a cookie recipe that requires no eggs what-so-ever! Therefore your baking powder is important here. I found out earlier this year that you have to be cautious of baking powder, specifically it's age. A lot of us will keep a tin of baking powder around until it is out. However your baking powder is really only good for about 3 months once opened. My suggestion, replace your baking powder frequently, or your baked goods won't get a rise.
In a medium mixing bowl sift flour, salt and baking powder.
In a small mixing bowl, cream butter and sugar together with a hand mixer.
Add vanilla extract and rum to the butter sugar mixture and beat on low until smooth.
Add your butter mixture to your flour mixture. Beat together until smooth. (It'll take a few minutes to incorporate until smooth. It'll seem like there isn't enough liquid at first, but there is. You just to keep mixing until the butter loosens and the dough will form smoothly.
Stir in your pecan pieces until completely incorporated.
Roll dough into 1 inch balls and lay out on an un-greased cookie sheet, leaving about 1 inch between each ball.
Bake for about 21-25 minutes, until they are lightly golden.
Cool on the cookie sheets until they are cool enough to handle. Then roll each ball in the powdered sugar, and dust tops with cocoa powder.
These cookies do not freeze well, and are good for about 3-4 days in an air tight container.