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Category: Snacks / Crackers / Chips
Prep Time: Cook Time: Total Time:
Cookies:
1/2 cup butter, softened
1/2 cup sugar
1 cup light brown sugar, packed
1 large egg
1/2 tsp salt
1 1/2 tsp vanilla extract
1 1/2 cups flour
1 to 2 tsp pure chili powder, to taste
1 cup (4 oz) pecans, toasted and finely chopped
Sea salt, optional
Mexican Chocolate Icing:
1 lb bittersweet chocolate, coarsely chopped
1 tsp Mexican or pure vanilla extract
1/2 tsp pure chili powder
1 tsp cinnamon
Pecans halves for garnish
Cookies: Preheat oven to 375. Beat butter and sugars in large bowl with electric mixer until light and fluffy. Add egg, salt and vanilla; blend until incorporated. Stir in flour and chili powder; blend well. Add chopped pecans; mix to combine.
Shape dough into 1-inch balls; place on parchment-lined baking sheets. Bake for 12 to 15 minutes or until very light brown and crisp at the edges. Cool cookies on pan for two minutes or until set, then transfer to wire rack to cool completely.
Mexican Chocolate Icing: Place chocolate, vanilla, chili powder and cinnamon in large microwave-safe dish. Microwave 30 seconds on high, stir and continue to microwave in 10- to 20-second intervals, stirring after each until chocolate is melted and smooth. Using tsp, drizzle chocolate over cooled cookies; press a pecan half on top and sprinkle with sea salt.
Store cookies in airtight container at room temperature, separating layers with parchment paper, for up to 1 week.
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CHOCOLATE BUTTER PECANS
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Category: Snacks / Crackers / Chips
Prep Time: Cook Time: Total Time:
Cookies:
1/2 cup butter, softened
1/2 cup sugar
1 cup light brown sugar, packed
1 large egg
1/2 tsp salt
1 1/2 tsp vanilla extract
1 1/2 cups flour
1 to 2 tsp pure chili powder, to taste
1 cup (4 oz) pecans, toasted and finely chopped
Sea salt, optional
Mexican Chocolate Icing:
1 lb bittersweet chocolate, coarsely chopped
1 tsp Mexican or pure vanilla extract
1/2 tsp pure chili powder
1 tsp cinnamon
Pecans halves for garnish
Cookies: Preheat oven to 375. Beat butter and sugars in large bowl with electric mixer until light and fluffy. Add egg, salt and vanilla; blend until incorporated. Stir in flour and chili powder; blend well. Add chopped pecans; mix to combine.
Shape dough into 1-inch balls; place on parchment-lined baking sheets. Bake for 12 to 15 minutes or until very light brown and crisp at the edges. Cool cookies on pan for two minutes or until set, then transfer to wire rack to cool completely.
Mexican Chocolate Icing: Place chocolate, vanilla, chili powder and cinnamon in large microwave-safe dish. Microwave 30 seconds on high, stir and continue to microwave in 10- to 20-second intervals, stirring after each until chocolate is melted and smooth. Using tsp, drizzle chocolate over cooled cookies; press a pecan half on top and sprinkle with sea salt.
Store cookies in airtight container at room temperature, separating layers with parchment paper, for up to 1 week.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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