Bourbon Pecan Shortbread

Recipe By Anonymous
Rating
Published Oct 18th
Prep - Cook - Additional - Ready In -
Servings 3 dozen Calories 99.6

Southern comfort in the form of a cookie.

Recipe Ingredients

  • ½ cup butter, softened
  • ½ cup confectioners' sugar
  • ½ teaspoon vanilla extract
  • 1 tablespoon bourbon
  • ¼ cup chopped pecans
  • 1 cup all-purpose flour
  • 2 tablespoons cornstarch

Cooking Directions

  1. 1 Grind the nuts with 1/2 cup flour in a food processor. Pulse on and off till the nuts are ground to a fine crumb. Add the rest of the flour and the cornstarch. Pulse to mix.
  2. 2 In a separate bowl, cream the butter or margarine. Mix in the confectioners' sugar, vanilla, and bourbon. Work in the flour mixture. Knead the dough until smooth.
  3. 3 Lightly spray your shortbread pan, or an 8 inch round pan, with a vegetable oil spray. Firmly press the dough into the pan, working from the center out. Poke the shortbread all over with a fork.
  4. 4 Bake at 325 degrees F (165 degrees C) for 35 minutes, or till lightly browned. Let cool for 10 minutes in the pan. Loosen the edges with a knife, and flip the pan over onto a cutting board. Tap lightly to loosen from pan. Cut into serving pieces while still warm.

Nutrition Facts

  • Calories 99.6
  • Carbohydrate 9.7 g
  • Cholesterol 13.6 mg
  • Fat 6.3 g
  • Fiber 0.3 g
  • Protein 0.9 g
  • Saturated Fat 3.3 g
  • Sodium 36.6 mg
  • Sugar 3.4 g

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Reviews

  1. lucy Feb 22, 2018 12:39 AM
    I ve made these several times. I double the pecans and use brown sugar instead of powdered sugar. Great flavor. Come out of the pan beautifully. You can use bourbon or vanilla. Delicious!
  2. JJOYB53 Jun 11, 2012 12:48 AM
    We enjoyed these very much. We really couldn't actually taste the bourbon - it just leant the shortbread a different subtle taste. In fact my husband asked me to increase the bourbon just slightly so that there is just the hint of bourbon taste. I am thinking I will add another tsp and just keep - Read more ...
  3. thedailygourmet Mar 3, 2012 10:33 PM
    This had a very delicate crumb. I couldn't taste the bourbon. I like the concept but may try Frangelico or Amaretto next time.
  4. Anne Nov 9, 2009 04:56 PM
    Great flavor even without the bourbon! I didn't have bourbon and my husband thought scotch would be too different so I substituted 1T water for the bourbon. Can't wait to also try bourbon!
  5. BrnTheEmpireDown Aug 17, 2009 07:54 PM
    Very Tasty indeed! Will make again
  6. MEGYEAH Sep 15, 2005 03:21 PM
    (Made it exactly as on the recipe but used gluten-free flour.) Melted in our mouths yummy! Brought it to work the next day and it barely lasted 5 minutes haha. Husband couldn't stop dunking it in his coffee this morning and almost ate half. Oh and I used 9" springform pan (the closest I had - Read more ...
  7. monsterTrucklady Apr 22, 2005 06:14 PM
    YUCK!! Maybe I did something wrong...It didn't taste that great and too dry! Hubby wouldn't touch it!
  8. MAGGIE MCGUIRE Feb 9, 2004 11:44 AM
    I toasted the pecans first. First time to try my new shortbread pan. These came out so beautifully. They have a wonderful flavor with a melt in your mouth texture. Don't be afraid of the bourbon. It lends a delicious but subtle flavor. Thanks Cyndi.
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