Chocolate Butter Pecans

Chocolate Butter Pecans

1/2 cup (1 stick) butter, softened
1/2 cup sugar
1 cup light brown sugar, packed
1 large egg
1/2 tsp salt
1 1/2 tsp Mexican or other pure vanilla extract
1 1/2 cups flour
1 to 2 tsp pure chili powder, depending on taste
1 cup (4 ounces) pecans, toasted and finely chopped
Additional whole pecans, for garnish
sea salt, to taste

Mexican Chocolate Icing:
1 lb. bittersweet chocolate, coarsely chopped
1 tsp Mexican or other pure vanilla extract
1/2 tsp chili powder
1 tsp cinnamon

Preheat the oven to 375 F. Beat the butter and the sugars in a large bowl with an electric mixer until light and fluffy. Add the egg, salt, and the vanilla. Blend until incorporated. Stir in the flour and chili powder. Blend well. Add the pecans. Mix to combine. Shape the 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 the cookies on the pan for two minutes or until set. Transfer to a wire rack to cool completely.

For The Mexican Chocolate Icing: Place the chocolate, vanilla, chili powder, and the cinnamon in a large microwave-safe dish. Microwave for 30 seconds on high. Stir and continue to microwave in 10 to 20 second intervals. Stir after each interval until the chocolate is melted and smooth. Using a teaspoon, drizzle the chocolate over the cooled cookies. Press a pecan on the top. Sprinkle with sea salt. Makes 4 dozen

Melissa