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Sponsored by:
REAL BUTTER
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FO O
ID E A S
Chocolate
Butter Pecans
Makes
4
dozen cookies
INGREDIENTS
C o o k ie s:
V2
cup (1 stick) butter, softened
V l
cup sugar
1
cup light brown sugar, packed
1
large egg
V l
teaspoon salt
IV2
teaspoons Mexican or
other pure vanilla extract
IV2
cups flour
1 to 2 teaspoons pure chili powder,
depending on taste
1
cup
(4
ounces) pecans,
toasted and finely chopped
M exican C h o co la te Icing:
1
pound bittersweet chocolate,
coarsely chopped
1
teaspoon Mexican or
other pure vanilla extract
V2
teaspoon chili powder
1
teaspoon cinnamon
Additional whole pecans, for garnish
Sea salt, to taste
DIRECTIONS
C o o k ie s:
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 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 edge. Cool cookies on
pan for two minutes or until set, then transfer to wire rack to cool completely.
M exican C h o c o la te 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 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.
