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.
Chewy Nutty Candy Recipe – With Assorted Nuts Dipped in ChocolateIf the Chocolate ButterPecans recipe was useful and interesting, you can share it with your friends or leave a comment.