1/2 cup butter, softened
3/4 cup sugar
2 large eggs
1-1/2 teaspoons coffee liqueur
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1-1/2 teaspoons ground ancho chili pepper
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1-1/2 cups chopped pecans
1 cup (6 ounces) semisweet chocolate chips
1 ounce 53% cacao dark baking chocolate, grated
In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in coffee liqueur and vanilla. Combine the flour, chili pepper, baking soda, baking powder, cinnamon and salt; gradually add to creamed mixture and mix well. Stir in the pecans, chocolate chips and grated chocolate.
Divide dough in half. On an ungreased baking sheet, shape each half into a 10×2-in. rectangle. Bake at 350° for 20-25 minutes or until set and lightly browned.
Place pans on wire racks. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets.
Bake for 8-10 minutes on each side or until golden brown. Remove to wire racks to cool completely. Store in an airtight container. Yield: 2 dozen.
4 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups sugar
2/3 cup vegetable oil
2 large eggs
1/2 cup sour cream
1/2 cup chopped pecans, toasted
3/4 cup bittersweet chocolate, chopped
1/2 cup dried cranberries
1 egg yolk
2 tsp water
2 tablespoons additional sugar for sprinkling
Combine the first four ingredients; stir well. In a separate bowl, combine the sugar and oil. Add eggs; beat at medium speed with an electric mixer until blended. To the second mixture, gradually add the first, alternating with the sour cream. Gently fold or knead in the pecans, chocolate chunks and cranberries.
Turn the dough out onto a lightly floured surface. Divide into three portions. Shape each into a flattened 14-inch log; place the logs several inches apart on lightly greased cookie sheets. Combine egg yolk and water; brush lightly over each log. Sprinkle liberally with additional sugar.
Bake at 350 degrees for 30 minutes. Let the logs cool 30 minutes on cookie sheet (to make slicing easier). Transfer to a cutting board and cut diagonally into 3/4-inch slices.
Reduce the oven temperature to 300 degrees. Place slices, cut-sides down on two ungreased cookie sheets. Bake for 15-20 minutes or just until firm.
Cool completely on wire racks. Store in airtight containers.
1/2 cup butter or margarine
1 12oz pkg. semi-sweet chocolate chips
2 cups sugar
1 1/4 cups all-purpose flour
2 tsp. vanilla
1/2 tsp. baking powder
1/2 tsp. salt
3 large eggs
1/2 cup chopped pecans
In a large microwave-safe bowl, melt butter and chocolate chips on
high for 90 seconds, stirring every 30 sec.
Stir in remaining ingredients except pecans, and beat till smooth.
Stir in pecans. Spread into a buttered 13×9 inch baking pan. Set
3/4 cup whipping cream
1 6oz. package semi-sweet chocolate chips
3 large eggs
1 1/2 tsp. vanilla
1/2 cup sugar
1/4 tsp. salt
1 cup chopped pecans
In a microwave-safe bowl, melt chocolate chips with the cream on
high for 90 sec., stirring every 30 sec. Cool slightly.
In a mixer bowl, beat remaining ingredients (except pecans) till
foamy. Stir in chocolate mixture.
Pour mousse topping mixture over brownie; sprinkle with pecans.
Bake in a 350F oven for 50-55 minutes. Let cool 2 hours before
cutting into squares. Makes 48 brownies.
3 ounces cream cheese, softened
1/2 cup + 1 tablespoon butter, softened
1 cup sifted flour
3/4 cup brown sugar, firmly packed
1 teaspoon vanilla
2/3 cup chopped pecans
Preheat oven to 325F. Combine cheese, 1/2 cup butter & flour. Mix thoroughly and chill, covered, 1 hour. Divide into 24 small balls and press into sides and bottom of 2 ungreased miniature muffin pans. Combine egg, brown sugar, vanilla, salt & remaining 1 tablespoon butter; beat until smooth. Sprinkle 1/3 cup pecans equally into 24 tart shells. Divide egg mixture equally among 24 tarts, pouring on top of pecans. Sprinkle remaining 1/3 cup pecans on top of tarts. Bake 20-25 minutes until pastry is golden brown.