Mexican Spiced Shortbread Cookies

from "Cooking Light" magazine

Mexican Spiced Shortbread Cookies: makes 36 ( 3 points)

Cookies:

1-1/2 c. flour
1/3 c. unsweetened cocoa
1/4 tsp. cinnamon
1/4 tsp. chili powder
1/4 tsp. salt
1/2 c. butter, softened
1/2 c. canola oil
3/4 c. powdered sugar

Icing:

2 T. butter
1 c. powdered sugar
1 tsp. vanilla
1-2 T. skim milk

Nuts:

1 tsp. butter, softened
1 tsp. brown sugar
1 tsp. sea salt
36 pecan halves

Preheat oven to 325. Combine first 5 cookie ingredients in a bowl and set aside.
In a large mixing bowl, beat the butter until creamy. Add the oil and beat for 3 minutes or until well blended. Gradually add the powdered sugar. Add flour mixture and beat until well blended. Cover and chill for 30 minutes.
Shape dough into 36 balls. Place on ungreased baking sheets. Flatten balls to 1/4" thickness. Bake for 20 minutes. Cool completely.
For icing, melt 2 T. butter. Cook and stir until browned. Stir in powdered sugar and vanilla. Whisk in milk as needed for smooth spreading consistency. Spread icing over cookies.

For nuts, place pecans in a baking dish and bake for 10 minutes. Stir together butter, sugar and salt. Add hot nuts and stir to coat. Place 1 pecan half on top of each cookie.