Chocolate Shortbread Olé

Name: Chocolate Shortbread Olé
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 40 cookies
Ingredients: 8 ounces dark chocolate, baking bar broken into small sections; 2 cups all-purpose flour; 1 teaspoon ground cinnamon; 1/8 teaspoon ground cayenne pepper; 1 cup packed light brown sugar; 3/4 cup butter, softened; 1 cup pecans, toasted, chopped

Submitted by JanetB-KY

"Another from the Nestle website promoting their new bittersweet chips. I made these for Christmas and even my non shortbread loving daughter loved these. They are rich and chocolaty yet with a bit of spice to them. (Excuse the weird flour measurements if it still looks funky... zaar was being ornery and not posting the two cups as a number; kept putting zero)"

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Ready In:: 22mins
Ingredients:: 7
Yields:: 40 cookies

ingredients

8 ounces dark chocolate, baking bar broken into small sections
2 cups all-purpose flour
1 teaspoon ground cinnamon
¹⁄₈ teaspoon ground cayenne pepper
1 cup packed light brown sugar
³⁄₄ cup butter, softened
1 cup pecans, toasted, chopped

directions

PREHEAT oven to 325º F.
MICROWAVE baking bar in small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR.
The sections may retain some of their original shape so if necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth. then cool to room temperature.
COMBINE flour, cinnamon and cayenne in medium bowl.
Beat brown sugar and butter in large mixer bowl until light and fluffy then beat in melted chocolate; stir in the flour mixture until blended then stir in pecans.
SHAPE dough into 1-inch balls; place 2-inches apart on ungreased baking sheets; flatten with bottom of glass dipped in sugar.
BAKE for 10 to 12 minutes or until edges are set.
Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.