Mexican Spiced Shortbread Cookies

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6 3/4 ounces all-purpose flour (about 1 1/2 cups)

1/3 cup unsweetened cocoa

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

1/8 teaspoon chipotle chile powder

1/8 teaspoon ancho chile powder

1/2 cup unsalted butter, softened

1/2 cup canola oil

3/4 cup powdered sugar

2 tablespoons unsalted butter

1/2 cup packed light brown sugar

1/2 cup 1% low-fat milk

1 1/4 cups powdered sugar

1 teaspoon vanilla extract

1 teaspoon light brown sugar

1 teaspoon sea salt

1 teaspoon unsalted butter, softened

36 small pecan halves

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