Mexican Spiced Shortbread Cookies

Ingredients

• 0.1 teaspoon ancho chili powder 
• 0.5 cup canola oil 
• 0.1 teaspoon chipotle sauce 
• 1.5 cups flour all-purpose
• 0.3 teaspoon ground cinnamon 
• 0.5 cup brown sugar light packed
• 1 teaspoon brown sugar light
• 0.5 cup milk 1% low-fat
• 36 small pecans 
• 0.8 cup powdered sugar 
• 1.3 cups powdered sugar 
• 0.3 teaspoon salt 
• 1 teaspoon sea salt 
• 0.5 cup butter unsalted softened
• 1 teaspoon butter unsalted softened
• 2 tablespoons butter unsalted
• 0.3 cup cocoa powder unsweetened
• 1 teaspoon vanilla extract 

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• knife
• whisk
• wire rack
• blender
• measuring cup

Directions

1. Preheat oven to 32
2. To prepare cookies, weigh or lightly spoon flour into dry measuring cups; level with a knife.
3. Combine flour, cocoa, and next 4 ingredients (through ancho chile powder) in a bowl; stir with a whisk.
4. Place 1/2 cup butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Gradually add oil; beat 3 minutes or until well blended. Gradually add 3/4 cup powdered sugar; beat well.
5. Add flour mixture; beat at low speed until well blended. Cover and chill 30 minutes.
6. Shape dough into 36 balls.
7. Place 2 inches apart on an ungreased baking sheet. Flatten cookies to 1/4 inch thickness.
8. Bake at 325 for 20 minutes. Cool 1 minute on baking sheet.
9. Remove from baking sheet to a wire rack; cool completely.
10. To prepare icing, melt 2 tablespoons butter in a large saucepan over medium heat.
11. Add 1/2 cup brown sugar and milk; cook 1 minute or until sugar dissolves, stirring constantly. Bring to a boil; reduce heat, and simmer 3 minutes or until slightly thickened, stirring occasionally.
12. Remove from heat; cool to room temperature.
13. Add powdered sugar and vanilla, stirring with a whisk until smooth.
14. To prepare nuts, combine 1 teaspoon brown sugar, sea salt, and 1 teaspoon butter in a medium bowl. Arrange pecans on a baking sheet.
15. Bake at 325 for 10 minutes or until toasted.
16. Add hot pecans to butter mixture, tossing well to coat. Cool.
17. Spread 1 teaspoon icing over each cookie; top each with 1 pecan half.