Chopped pecans and a hint of cayenne give this rich Chocolate Shortbread Olé recipe really unique flavor and a south of the border flair.
- 2 bars (8 oz.) NESTLÉ® TOLL HOUSE® Dark Chocolate Baking Bar, broken into small pieces
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground cayenne pepper
- 1 cup packed light brown sugar
- 3/4 cup (1 1/2 sticks) butter, softened
- 1 cup pecans, toasted and chopped
PREHEAT oven to 325º F.
MICROWAVE chocolate in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature.
COMBINE flour, cinnamon and cayenne in medium bowl. Beat brown sugar and butter in large mixer bowl until light and fluffy. Beat in melted chocolate. Stir in flour mixture until blended. Stir in pecans.
SHAPE dough into 1-inch balls; place 2-inches apart on ungreased baking sheets. Flatten with bottom of glass dipped in sugar.
BAKE for 10 to 12 minutes or until edges are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Review This Recipe
Good, but a small warning
The first time I made the dough, I followed the directions to the word, and as a result, they somehow came out too crumbly to flatten out with the glass. So I dumped that batch and re-made the dough. This time I beat in the dry ingredients with the mixer instead of by hand with a wooden spoon. This resulted in a much more moist dough, so I was able to flatten out the cookies and bake with no problem. They were delicious- velvety chocolate-y, with a little kick of heat.
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