Chili Powder and Pecan Crackles

1. 1

   Preheat oven to 375F.

2. 2

   In a medium mixing bowl, stir together cake mix, cocoa powder, chipotle chili powder, egg and butter until moistened (dough will be soft).

3. 3

   Shape dough into 1 inch balls.

4. 4

   Place milk in shallow dish and nuts in another shallow dish.

5. 5

   Dip balls in milk, then in nuts to coat.

6. 6

   Place 2 inches apart on an un-greased cookie sheet.

7. 7

   Bake in preheated oven for 8 9 minutes or until tops are crackled.

8. 8

   Cool on cookie sheet for 1 minute.

9. 9

   Transfer to wire rack and let cool completely.

10. 10

    To store: Place cookies in layers separated by waxed paper in an airtight container.

11. 11

    Store at room temp up to 24 hours or freeze for up to 3 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.