Mexican Spiced Shortbread Cookies

  1. 1. Preheat oven to 325u0b0.
  2. 2. To prepare cookies, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cocoa, and next 4 ingredients (through ancho chile powder) in a bowl; stir with a whisk.
  3. 3. Place 1/2 cup butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Gradually add oil; beat 3 minutes or until well blended. Gradually add 3/4 cup powdered sugar; beat well. Add flour mixture; beat at low speed until well blended. Cover and chill 30 minutes.
  4. 4. Shape dough into 36 balls. Place 2 inches apart on an ungreased baking sheet. Flatten cookies to 1/4 inch thickness. Bake at 325u0b0 for 20 minutes. Cool 1 minute on baking sheet. Remove from baking sheet to a wire rack; cool completely.
  5. 5. To prepare icing, melt 2 tablespoons butter in a large saucepan over medium heat. Add 1/2 cup brown sugar and milk; cook 1 minute or until sugar dissolves, stirring constantly. Bring to a boil; reduce heat, and simmer 3 minutes or until slightly thickened, stirring occasionally. Remove from heat; cool to room temperature. Add powdered sugar and vanilla, stirring with a whisk until smooth.
  6. 6. To prepare nuts, combine 1 teaspoon brown sugar, sea salt, and 1 teaspoon butter in a medium bowl. Arrange pecans on a baking sheet. Bake at 325u0b0 for 10 minutes or until toasted. Add hot pecans to butter mixture, tossing well to coat. Cool.
  7. 7. Spread 1 teaspoon icing over each cookie; top each with 1 pecan half.

flour, unsweetened cocoa, ground cinnamon, salt, chile powder, chile powder, unsalted butter, canola oil, powdered sugar, icing, unsalted butter, brown sugar, milk, powdered sugar, vanilla, light brown sugar, salt, unsalted butter, pecan

Taken from www.epicurious.com/recipes/member/views/mexican-spiced-shortbread-cookies-51866161 (may not work)

Another recipe

Switch theme