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Chili Powder and Pecan Crackles

Makes: about 20
Prep: 25 minutes
Bake: 8 minutes per batch
Cool: 1 minutes per batch
Stand: 1 minutes per batch
 
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Chili Powder and Pecan Crackles

Ingredients

  • 1  9-ounce package devil's food cake mix
  • 2  tablespoons unsweetened cocoa powder
  • 1/4  to 1/2 teaspoon ground chipotle chili powder
  • 1  egg, lightly beaten
  • 1  tablespoon butter, softened
  • 2  tablespoons milk
  • 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.

To Store: 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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