Instructions:

Chile Chocolate Drops

Source: Chile Head Mailing List - Posted by Elsa Altshool 25 Oct 1997

4 tablespoons butter
1 box powdered sugar
Up to 3 tablespoons evaporated milk
3 tablespoons unsweetened cocoa
4 tablespoons powdered habaneros
1/2 cup chopped pecans or walnuts
Extra powdered chile

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 nonstick 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.