I love being able to mix up a batch of cookies and then have them in the fridge so I can bake them when I have time. I was looking at Martha Stewart Living Magazine and saw a recipe for chocolate cookies with nuts and fruit that got me thinking……about how much I like combining chocolate and chili.
So I increased the chocolate amount called for in Martha’s recipe, added chili powder, used self rising flour, chose pecans as my nut variety and omitted the dried fruit…my family doesn’t really like dried fruit in their cookies and this batch I was making just for my family’s pleasure…I was hoping!
Well, all I can say is they were gone in one day so I guess I could call them a big hit!
2 1/2 Cups Self rising Flour
½ Cup Cocoa Powder
1 Cup Sugar
½ Teaspoon Chili Powder
1/2 Teaspoon salt
2 Sticks Unsalted Butter
1 Teaspoon Vanilla Extract
1 Cup Chopped Pecans
Beat butter and lavender sugar together until light and fluffy.
Add the egg and continue beating until well mixed.
Add the vanilla and mix well.
Mix together the flour, chili and salt in a separate bowl.
Add the flour mixture and blend well.
Mix in the chopped pecans.
Form into two logs, cover with plastic wrap and chill well; at least two hours.
Slice about 1/8 inch thick and bake in pre heated 350 degree oven 12 to 14 minutes.