Mexican Spiced Shortbread Cookies

Ingredients

• 6.75 ounces all-purpose flour (about 1 1/2 cups)
• ¼ teaspoon ground cinnamon
• ¼ teaspoon salt
• ¹/₈ teaspoon chipotle chile powder
• 1 teaspoon sea salt
• Cookies:
• Icing:
• + 14 more ingredients
• • 2 tablespoons unsalted butter
  • ¾ cup powdered sugar
  • ¹/₃ cup unsweetened cocoa
  • Nuts:
  • 1 teaspoon light brown sugar
  • 1 teaspoon unsalted butter, softened
  • 36 small pecan halves
  • ½ cup packed light brown sugar
  • ½ cup 1% low-fat milk
  • 1 ¼ cups powdered sugar
  • 1 teaspoon vanilla extract
  • ¹/₈ teaspoon ancho chile powder
  • ½ cup unsalted butter, softened
  • ½ cup canola oil

1. Preheat oven to 325°. 2. To prepare cookies, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cocoa, and next 4 ingredients (through ancho chile powder) in a bowl; stir with a whisk. 3. Place 1/2 cup butter in a large bowl; beat with a mixer at medium sp...

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