Chili Powder and Pecan Crackles

Smilyn's Note:

From Better Homes & Garden's 2004 Christmas Cookie Magazine

• Total Time: 33 mins
• Prep Time: 25 mins
• Cook Time: 8 mins

Ingredients:

Servings: 20

• 1 (9 ounce) package devil's food cake mix
• 1 tablespoon butter , softened
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons milk
• ¼-½ teaspoon ground dried chipotle powder
• ½ cup finely chopped pecans
• 1 egg , lightly beaten

Directions:

1. Preheat oven to 375°F.
2. In a medium mixing bowl, stir together cake mix, cocoa powder, chipotle chili powder, egg and butter until moistened (dough will be soft).
3. Shape dough into 1 inch balls.
4. Place milk in shallow dish and nuts in another shallow dish.
5. Dip balls in milk, then in nuts to coat.
6. Place 2 inches apart on an un-greased cookie sheet.
7. Bake in preheated oven for 8 – 9 minutes or until tops are crackled.
8. Cool on cookie sheet for 1 minute.
9. Transfer to wire rack and let cool completely.
10. To store: Place cookies in layers separated by waxed paper in an airtight container.
11. Store at room temp up to 24 hours or freeze for up to 3 months.