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Chili Powder and Pecan Crackles
Ingredients
-
1
9 ounce package devils food cake mix
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2
tablespoons unsweetened cocoa powder
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1/4
- 1/2
teaspoon ground chipotle chili powder
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1
egg, lightly beaten
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1
tablespoon butter, softened
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2
tablespoons milk
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1/2
cup finely chopped pecans
Directions
1. Preheat oven to 375 degree F. In a medium mixing bowl, stir together cake mix, cocoa powder, chipotle chili powder, egg, and butter until all is moistened (dough will be stiff).
2. Roll dough into 1-inch balls. Place milk in a shallow dish. Place nuts in another shallow dish. Dip balls in milk, then in nuts to coat. Place 2 inches apart on an ungreased cookie sheet.
3. Bake in preheated oven for 8 to 9 minutes or until tops are crackled. Cool on cookie sheet 1 minute. Transfer to a wire rack and let cool completely. Makes about 20.
From the Test Kitchen
- Storage Place cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 24 hours or freeze for up to 3 months.
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There was something missing from this recipe. If you follow it as it's written, it is too dry. Look at the ingredients; 1 egg and 1 Tbsp butter are the only wet ingredients added to the cookie mix. The milk is just used to coat the balls before you roll them in the pecans. I added 1/3 cup oil and an egg and it worked well. I used 1/4 tsp plus 1/8 tsp chili powder and it had just enough of a kick. Next time I think I'll roast the pecans first for more flavor.
12/22/2009 02:50:06 PM Report Abuse