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Ingredients

• Servings: 4 dozen cookies
• Cookies:
• 1/2 cup (1 stick) butter, softened
• 1/2 cup sugar
• 1 cup light brown sugar, packed
• 1 large egg
• 1/2 teaspoon sea salt
• 1 1/2 teaspoons Mexican vanilla extract
• 1 1/2 cups flour
• 2 teaspoons pure chili powder, to taste
• 1 cup (4 ounces) pecans, toasted and finely chopped
• smoked sea salt, optional
• Mexican Chocolate Icing:
• 1 pound bittersweet chocolate, coarsely chopped
• 1 teaspoon Mexican vanilla extract
• 1/2 teaspoon pure chili powder
• 1 teaspoon cinnamon
• pecans halves for garnish

Description

Cookies: Preheat Oven To 375°F. Beat Butter And Sugars In Large Bowl With Electric Mixer Until Light And Fluffy. Add Egg, Salt And Vanilla; Blend Until Incorporated. Stir In Flour…

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