| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
tb |
Butter |
| 1 |
|
Box powdered sugar |
| 3 |
tb |
Evaporated milk; up to |
| 3 |
tb |
Unsweetened cocoa |
| 4 |
tb |
Powdered habaneras |
| 1/2 |
c |
Chopped pecans or walnuts |
|
|
Extra powdered chile |
INSTRUCTIONS
In a mixer or processor bowl, combine the butter, sugar and 2 tablespoons
milk. Beat until blended. Add the cocoa and chile. Beat again to blend
thoroughly.
If the dough is firm enough, remove it from the bowl and knead more
powdered sugar into the dough. If still wet, divide the dough into two
parts. Into half of the dough, stir the chopped nuts. Drop the candies onto
a non-stick baking pan, making small mounds. Leave the second half of the
mixture open to dry further.
The second half of the dough can be rolled into balls 3/4 inch in diameter.
Roll each ball in more powdered chile. Put on a baking sheet and let rest
at least 1 hour before serving.
Posted to CHILE-HEADS DIGEST V4 #173 by "Elsa Altshool" <efalt@totacc.com>
on Oct 25, 1997
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