That would be me!
I'm testing recipes so we'll have some sure fire winners for our Christmas cookie trays.

There are a lot of wonderful recipes out there this year, including a bunch from the trade group representing Wisconsin Cheese and America's dairy farmers. They've gone around the country to gather regional cookie favorites and I'm trying two really interesting ones. One for a bar cookie that celebrates Bananas Foster and another with Southwestern spices.

Here's a recipe I'm not making but really like: Chocolate Butter Pecans.

These cookies tip their hat to pecan country. Butter gives them a slightly chewy texture but the recipe doctors report that they melt in your mouth. And Mexican chocolate icing celebrates the spicy, south-of-the border flavors kick up Texas cuisine.

Chocolate Butter Pecans

Cookies:
1/2 cup (1 stick) butter, softened
1/2 cup sugar
1 cup light brown sugar, packed
1 large egg
1/2 teaspoon salt
1 1/2 teaspoons Mexican or pure vanilla extract
1 1/2 cups flour
1 to 2 teaspoons pure chili powder, to taste
1 cup (4 ounces) pecans, toasted and finely chopped
sea salt, optional

Mexican Chocolate Icing:
1 pound bittersweet chocolate, coarsely chopped
1 teaspoon Mexican or pure vanilla extract
1/2 teaspoon pure chili powder
1 teaspoon cinnamon
pecans halves for garnish

Cookies:
Preheat oven to 375°F. Beat butter and sugars in large bowl with electric mixer until light and fluffy. Add egg, salt and vanilla; blend until incorporated. Stir in flour and chili powder; blend well. Add chopped pecans; mix to combine.
Shape dough into 1-inch balls; place on parchment-lined baking sheets. Bake for 12 to 15 minutes or until very light brown and crisp at the edges. Cool cookies on pan for two minutes or until set, then transfer to wire rack to cool completely.

Mexican Chocolate Icing:
Place chocolate, vanilla, chili powder and cinnamon in large microwave-safe dish. Microwave 30 seconds on high, stir and continue to microwave in 10- to 20-second intervals, stirring after each until chocolate is melted and smooth. Using teaspoon, drizzle chocolate over cooled cookies; press a pecan half on top and sprinkle with sea salt.
Store cookies in airtight container at room temperature, separating layers with parchment paper, for up to 1 week.
Makes 4 dozen cookies