Chili Powder and Pecan Crackles

From Better Homes & Garden's 2004 Christmas Cookie Magazine

• Ready In: 33 mins
• Serves: 20

Ingredients

• 1 (9 ounce) package  devil's food cake mix
• 1  tablespoon butter, softened
• 2  tablespoons  unsweetened cocoa powder
• 2  tablespoons milk
• 1⁄4-1⁄2 teaspoon  ground  dried chipotle powder
• 1⁄2 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.