Festive Chocolate Pecan Slices

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People often ask me where I get inspiration for my recipes. Sometimes it comes out of the blue, sometimes it’s more obvious, like it was a couple of days ago when a large bottle of sprinkles fell out of the pantry and hit me in the face. I don’t know about you, but I don’t much care for being hit in the face by a container of anything, so I made it my business to make use of those sprinkles.

 

The result turned out to be delicious. These cookies are a combination of a number of recipes that I’ve made in the past, and they are winners! They would have been much more seasonal had I used Christmas sprinkles, but I didn’t happen to be hit in the face with them (read: didn’t those on hand). Use whatever kind you like or have handy; adjust seasonally so that you can make them year round. This is an easy recipe, you can hold them over in the fridge for a day or two if you’re pressed for time, and they slice like a dream.
 

Festive Chocolate Pecan Slices

1 stick (1/2 c.) butter, softened
1 c. dark brown sugar
1 large egg
1 t. vanilla extract
½ t. almond extract
1 ½ c. flour

⅓ c. Hershey’s Special Dark Cocoa Powder
¼ t. espresso powder
½ t. baking soda
1 c. finely chopped pecans*
1 c. sprinkles

In the work bowl of your stand mixer, beat together butter and sugar until fluffy, 2 to 3 minutes. Beat in egg, vanilla, and almond extracts.

In a medium mixing bowl combine flour, cocoa powder, espresso powder, baking soda, and pecans. Add to sugar/butter mixture, beating until it forms of stiff dough.

Spread sprinkles onto a work surface. Separate dough into thirds and shape each into a 2-inch diameter log. Roll each log in sprinkles, coating well. Wrap logs in plastic wrap; refrigerate at least one hour, or up to overnight, until firm.

Preheat oven to 350° F. Cut logs into 1/4-inch thick slices and place on ungreased baking sheets about 1 1/2 inches apart. Bake 13 to 15 minutes or until firm and lightly browned. Transfer to a wire rack to cool completely.

 *I used my mini Ninja chopper.