Chocolate Butter Pecans
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
1/2 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
- 1 teaspoon Mexican or pure vanilla extract
- 1/2 teaspoon pure chili
- 1 teaspoon cinnamon
- Pecans halves for garnish
- Cookies: Preheat 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.
Yield: 4 dozen cookies
Reprinted with permission from
the Wisconsin Milk Marketing Board.