As I mentioned below, Trish made these for the holidays and they were YUMMY. The recipe is from Chatelaine (the recipe there has nutrient information as well, but you may not want to know). The bourbon we used was Woodford Reserve.
Southern pecan-and-bourbon bites
Pecans and bourbon mixed into a buttery cookie make a sought-after addition to any holiday dessert tray.Preparation time: 15 minutes
Baking Time: 8 minutes per sheet
Makes 5-1/2 dozen (actually, makes about 32 slightly larger balls)
- 1 cup (250 mL) unsalted butter, at room temperature
- 1 cup (250 mL) granulated sugar
- 2 tbsp (30 mL) bourbon or rum
- 1 tsp (5 mL) vanilla
- 2-1/4 cups (550 mL) all-purpose flour
- 1/2 tsp (2 mL) salt
- 3/4 cup (175 mL) finely chopped pecans
Preheat oven to 350F (180C). In a large bowl, using a wooden spoon, beat butter with 1/2 cup (125 mL) sugar until light and fluffy. Place remaining 1/2 cup (125 mL) sugar in a shallow dish. Beat bourbon and vanilla into butter mixture. In another bowl, using a fork, stir flour with salt. Gradually beat into butter mixture just until combined. Then stir in pecans until evenly distributed.
Roll into 1-inch (2.5-cm) balls. Place on ungreased baking sheets, about 2 inches (5 cm) apart. Bake in centre of 350F (180C) oven until cookies appear set, from 8 to 10 minutes. Bottom of cookies should be a light golden colour. Watch carefully as cookies brown quickly. Rotate baking sheets if baking more than one sheet at a time. Remove cookies to a rack. While cookies are still warm, roll in sugar in dish. Cool cookies completely on a rack. Store in an airtight container in a cool place or refrigerate up to 1 week or freeze up to 3 months.
