INGREDIENTS
Cookies:
6 3/4 oz
all-purpose flour (about 1 1/2 cups)
1/3 cup
unsweetened cocoa
1/4 tsp
ground cinnamon
1/4 tsp
salt
1/8 tsp
chipotle chile powder
1/8 tsp
ancho chile powder
1/2 cup
unsalted butter, softened
1/2 cup
canola oil
3/4 cup
powdered sugar
Icing:
2 tbsp
unsalted butter
1/2 cup
packed light brown sugar
1/2 cup
1% low-fat milk
1 1/4 cups
powdered sugar
1 tsp
vanilla extract
Nuts:
1 tsp
light brown sugar
1 tsp
sea salt
1 tsp
unsalted butter, softened
36
small pecan halves