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Bourbon Pecan Shortbread Cookies

Bourbon Pecan Shortbread Cookies, is there anything more I need to say? Buttery, nutty, and chocolatey with just a whisper of Bourbon in the background. My Bourbon Pecan Shortbread Cookies have just a little-added texture to them with chopped and toasted pecans. I put a candied pecan half on top with a drizzle of dark chocolate to just push this bourbon cookie recipe right over the edge. A quick, and easy-to-make shortbread cookie recipe that stores well in the freezer, they are ready to bake off at a moment’s notice. I’m positive my Bourbon Pecan Shortbread Cookies recipe will be one of your favorites!

This shortbread cookie recipe is hard to resist, I could eat an entire batch myself!

Bourbon Pecan Shortbread Cookie Recipe Ingredients

Toasted pecans and warm chocolate drizzled over shortbread cookies

Here’s my Bourbon Pecan Shortbread Cookies recipe:

bourbon pecan shortbread cookies
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Bourbon Pecan Shortbread Cookies

A quick, and easy to make shortbread cookie recipe that stores well in the freezer, they are ready to bake off in a moment’s notice.
Course Dessert
Cuisine American
Keyword Bourbon, cookie, Shortbread
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 40
Calories 158kcal

Equipment

  • Stand Mixer

Ingredients

  • 1 Cup Unsalted Butter Room Temperature
  • 1 1/4 Cup Granulated Sugar
  • 1 Teaspoon Salt
  • 1 Egg
  • 1 Teaspoon Vanilla Extract
  • 2 Ounces Bourbon
  • 2 Cups Chopped Pecans Toasted
  • 2 1/4 Cups All-Purpose Flour

Topping

  • Pecan Halves
  • Egg Wash 1 egg
  • Sugar
  • 1 Cup Dark Chocolate Chips Melted

Instructions

  • Chop pecans into roughly ¼ inch pieces
  • Add pecan pieces to a dry skillet over high heat, tossing constantly for 4 minutes, remove and let cool
  • Cream together the butter and sugar until light and fluffy
  • Add salt and egg, beat until incorporated
  • Add vanilla extract and bourbon, beat until incorporated
  • Add the flour and cooled chopped pecans, mix gently until just incorporated
  • Divide the mix into 3 parts
  • On a floured surface, roll the dough into roughly 1 ½ inch diameter logs (about the size of the tube inside of a roll of paper towels is good)
  • Wrap each log individually in plastic wrap and refrigerate at least one hour
  • Slice the logs into 3/8-inch-thick slices and arrange on a sheet pan lined with a piece of parchment paper sprayed with oil
  • Place a pecan half on top of each cookie
  • Brush the top of cookie and pecan with egg wash
  • Sprinkle sugar on top of the pecan half
  • Bake @325 for 14-16 minutes
  • Let cookies cool, transfer to a wire rack and drizzle with chocolate

Nutrition

Calories: 158kcal | Carbohydrates: 15g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 65mg | Potassium: 61mg | Fiber: 1g | Sugar: 8g | Vitamin A: 151IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

Thanks for visiting my Food Blog. I hope you enjoy my Shortbread recipe. Please come back again soon! Bon appetit, Steven

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