As you know, I love my farmers market and the cool things I find everywhere at the markets. In this case it’s the candied pecans from The Purposeful Pecan. I used the sweet and spicy ones in a version of a Mexican hot chocolate cookie. The cayenne plays well with the dark chocolate. The cinnamon brings extra flavor. I hope you like it.

Dry ingredients:
2 1/4 cups flour
1/2 cup cocoa powder
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon cayenne pepper (optional)
1 teaspoon cinnamon
Wet ingredients:
1/2 cup butter
1/2 cup Crisco
3/4 cups brown sugar
3/4 cup white sugar
1 teaspoon chocolate vodka
1 teaspoon vanilla
1/2 cup spicy pecans (from Purposeful Pecans)
Topping:
1/2 cup sugar
1 teaspoon cinnamon
1/2 teaspoon cayenne pepper

Chop pecans.

Preheat oven to 375.

In bowl 1 add flour, cocoa powder, cream of tartar, and baking soda.

In bowl 2 cream butter and Crisco until fluffy.

Add brown sugar, mix until smooth.

Add vodka and vanilla and mix.

Add Purposeful Pecans. Refrigerate dough for 30 minutes.

In a small bowl mix sugar, cinnamon and cayenne.

Remove dough from refrigerator; make into 1 1/2 inch balls; roll in sugar mixture.

Place on a parchment-lined baking sheet.

Bake for 10-13 minutes.