Chocolate Shortbread Olé

Definitely not your average shortbread. Featuring rich chocolate shortbread with chopped pecans and a hint of cayenne, this cookie has a unique south of the border flair.

Ingredients:

8 oz. NESTLÉ® TOLL HOUSE® CHOCOLATIER 53% Cacao Dark Chocolate Baking Bar broken into small pieces

2 cups all-purpose flour

1 teaspoon ground cinnamon

1/8 teaspoon ground cayenne pepper

1 cup packed light brown sugar

3/4 cup (1 1/2 sticks) butter softened

1 cup pecans toasted and chopped

Directions:

PREHEAT oven to 325º F. MICROWAVE chocolate in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted. 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. Beat in melted chocolate. Stir in flour mixture until blended. 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.