With the advent of the holiday season comes the dreaded and beloved cookie platter. It is dreaded by dieters and beloved by almost everyone else.
If you are looking to add to your usual holiday cookie repertoire this year you may want to consider making “Butter Pecan Chocolate Drizzled Cookies.”
These marvelous morsels leave a luxuriant smooth flavor of pecans, chili powder and salted chocolate enduring on the palate.
They go great with either egg nog, hot chocolate or the old standby, cold milk.
The recipe that follows should yield 4 dozen of the ultra-delicious “Butter Pecan Chocolate Drizzled Cookies.”
To make “Butter Pecan Chocolate Drizzled Cookies” you will need to assemble together the following ingredients;
• 1 tsp cinnamon
• Pecan halves for garnish
• 1 pound bittersweet chocolate, chopped coarsely
• Sea salt to taste
• ½ tsp. table salt
• ½ cup sugar
• 1 cup packed light brown sugar
• 1 large egg
• 1 cup toasted pecans, finely chopped
• ½ cup butter, softened
• 2 ½ tsp. of pure chili powder
• 1 ½ cups all purpose flour
• 2 ½ tsp pure vanilla extract
Begin by preheating the oven to 375 degrees Fahrenheit. Next take out a large electric mixer bowl and add to it the butter and both of the sugars. Mix the ingredients on high.
Once the sugars and butter are well blended, add in the egg, ½ teaspoon of salt and 1 ½ teaspoons of pure vanilla. Mix the ingredients on high until blended.
Proceed by mixing in the egg, salt and vanilla into the butter and sugar until completely combined. Then add in the flour and 2 teaspoons of chili powder.
Continue by adding in the chopped pecans and mix until all the ingredients are well blended. Then, take the dough and shape it into 1 inch balls. Place the 1 inch balls onto parchment lined baking sheets and bake them until they are crisp and golden brown.
Remove the cookies from the oven and set them aside to cool while you work on creating the chocolate drizzle.
To create the chocolate drizzle add the chocolate, 1 teaspoon of pure vanilla, ½ teaspoon of chili powder and the cinnamon in a large, microwave safe bowl. Microwave the ingredients on high at short intervals and make sure to stir frequently, until the chocolate is completely melted.
Remove the melted chocolate and use a spoon to drizzle it over the butter pecan cookies. If desired you can press a pecan half into the tops of the cookies and further garnish them with a sprinkle of sea salt.
The “Butter Pecan Chocolate Drizzled Cookies” should be stored in layers in an air tight container until you are ready to serve them. Parchment paper is a good way to separate the layers.