These cookies tip their 10-gallon hat to pecan country. Butter gives them a slightly chewy texture that melts in your mouth. The Mexican chocolate icing celebrates the spicy, south-of-the-border flavors that really kick up Texas cuisine.
1/2 cup (1 stick) butter, softened
1/2 cup sugar
1 cup light brown sugar, packed
1 large egg
1/2 teaspoon salt
1 1/2 teaspoons Mexican or pure vanilla extract
1 1/2 cups flour
1 to 2 teaspoons pure chili powder, to taste
1 cup (4 ounces) pecans, toasted and finely chopped
Sea salt, optional
Mexican Chocolate Icing
1 pound bittersweet chocolate, coarsely chopped
1 teaspoon Mexican or pure vanilla extract
1/2 teaspoon pure chili powder
1 teaspoon cinnamon
Pecans halves for garnish
Cookies: Heat oven to 375 degrees F.
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 teaspoon, 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.