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Chocolate Butter Pecans recipe

Chocolate Butter Pecans.

This exotic butter cookie features theunique, yet ancient, South American flavor combination of chocolateand chili.

Recipe: Chocolate ButterPecans

Cookies:
1/2 cup (1 stick) butter, softened
1/2 cup granulated sugar
1 cup light brown sugar, packed
1 large egg
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 to 2 teaspoons pure chili powder, to taste
1 cup (4 ounces) pecans, toasted and finely choppedChocolate Icing:
1 pound bittersweet chocolate, coarsely chopped
1 teaspoon vanilla extract
1/2 teaspoon pure chili powder
1 teaspoon ground cinnamon
Pecans halves for garnishSea salt, optional

  • For Cookies: Preheat oven to 375°F(190°C).
  • Beat butter and sugars in large bowl withelectric mixer until light and fluffy. Add egg, salt and vanilla;blend until incorporated. Stir in flour and chili powder; blendwell. Add chopped pecans; mix to combine.
  • Shape dough into 1-inch balls; place onparchment-lined baking sheets.
  • Bake for 12 to 15 minutes or until verylight brown and crisp at the edges.
  • Cool cookies on pan for two minutes oruntil set, then transfer to wire rack to cool completely.
  • For Chocolate Icing: Place chocolate,vanilla, chili powder and cinnamon in large microwave-safe dish.Microwave 30 seconds on high, stir and continue to microwavein 10 to 20-second intervals, stirring after each until chocolateis melted and smooth.
  • Using teaspoon, drizzle chocolate overcooled cookies; press a pecan half on top and sprinkle with seasalt (if desired).
  • Store cookies in airtight container atroom temperature, separating layers with parchment paper, forup to 1 week.

    Makes 4 dozen cookies.

    Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.

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