Chocolate Shortbread Ole

• 8 ounces dark chocolate, baking bar broken into small sections
• 2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 18 teaspoon ground cayenne pepper
• 1 cup packed light brown sugar
• 34 cup butter, softened
• 1 cup pecans, toasted, chopped

1. PREHEAT oven to 325 degrees F.
2. MICROWAVE baking bar in small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR.
3. The sections may retain some of their original shape so if necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth.
4. then cool to room temperature.
5. COMBINE flour, cinnamon and cayenne in medium bowl.
6. Beat brown sugar and butter in large mixer bowl until light and fluffy then beat in melted chocolate; stir in the flour mixture until blended then stir in pecans.
7. SHAPE dough into 1-inch balls; place 2-inches apart on ungreased baking sheets; flatten with bottom of glass dipped in sugar.
8. BAKE for 10 to 12 minutes or until edges are set.
9. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

chocolate, flour, ground cinnamon, ground cayenne pepper, brown sugar, butter, pecans

Taken from www.food.com/recipe/chocolate-shortbread-ol-210812 (may not work)