Saturday, February 19, 2011

Chocolate butter pecans

  • Servings: 4 dozen cookies
  • Cookies:
  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup sugar
  • 1 cup light brown sugar, packed
  • 1 large egg
  • 1/2 teaspoon sea salt
  • 1 1/2 teaspoons Mexican vanilla extract
  • 1 1/2 cups flour
  • 2 teaspoons pure chili powder, to taste
  • 1 cup (4 ounces) pecans, toasted and finely chopped
  • smoked sea salt, optional
  • Mexican Chocolate Icing:
  • 1 pound bittersweet chocolate, coarsely chopped
  • 1 teaspoon Mexican vanilla extract
  • 1/2 teaspoon pure chili powder
  • 1 teaspoon cinnamon
  • pecans halves for garnish


  1. Cookies:
  2. Preheat oven to 375°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.
  3. 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.
  4. (I use double boiler)
  5. Mexican Chocolate Icing:
  6. 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 (smoked) sea salt.
  7. Store cookies in airtight container at room temperature, separating layers with parchment paper, for up to 1 week.

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