Wednesday, January 11, 2012

Mexican Spiced Shortbread Cookies

Mexican Spiced Shortbread Cookies
Cooking Light, April 2010

1 1/2 c flour
1/3 c unsweetened cocoa powder
1/4 tsp cinnamon
1/4 tsp salt
1/8 tsp chipotle chile powder
1/8 tsp ancho chile powder
1/2 c unsalted butter , softened
1/2 c canola oil
3/4 c powdered sugar

2 T unsalted butter
1/2 c brown sugar
1/2 c milk
1 1/4 c powdered sugar
1 tsp vanilla extract

1 tsp brown sugar
1 tsp sea salt
1 tsp unsalted butter , softened
36 smalls pecans halves

Preheat oven to 325.

To prepare cookies, combine flour, cocoa and next 4 ingredients (through ancho chile powder) in a bowl. Stir with a shiwk.

Place 1/2 c 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 c powdered sugar beat well. Add flour mixture beat at low speed until well blended. Cover and chill 30 minutes.

Shape dough into 36 balls. Place 2" apart on ungreased baking sheets. Flatten cookies to 1/4" thick. Bake at 325 for 20 minutes. Cool 1 minute on baking sheet. Remove from baking sheet to a wire rack to cool completely.

To prepare icing, melt 2 T butter in a large suacepan over medium heat. Add 1/2 c brown sugar and milk cook 1 minute or until sugar dissolves. Bring to a boil reduce heat, and simmer 3 minutes or until slightly thickened. Rmove from heat. Cool to room temperature. Add powdered sugar and vanilla, stirring with a whisk until smooth.

To prepare nuts, combine 1 tsp brown sugar, sea slat and 1 tsp butter in a medium bowl. Arrange pecans on a baking sheet. Bake at 325 for 10 minutes, or until toasted. Add hot pecans to butter mixture, tossing well to coat. Cool.

Spread 1 tsp icing over each cookie. Top each with 1 pecan half.

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