Bourbon Pecan Cookies
I love these cookies! They are more flavorful than the bourbon pecan pie I make at Thanksgiving. The flavor of the bourbon is fairly strong. If you're wary reduce by half.
Servings: 24 Cookies
Ingredients
- 1 ½ cups Pecan Halves finely chopped
- 1 ½ tbs Butter
- 1 cup Butter two sticks
- 2 ⅓ cups All Purpose Flour
- 1 tsp Salt
- 1 tsp Baking Soda
- 1 cup Dark Brown Sugar
- 2 tsp Vanilla Extract
- 2 tsp Bourbon
- 2 Large Eggs
Instructions
- Brown 1 cup of butter and place in a glass container in the fridge or freezer
- Finely chop the pecans.
- Heat 1 ½ tbs butter on low heat (on my oven I use setting 3).
- Wait for both butters to cool (aproximately 1 hour). Can mix dry ingredients but don't start liquid until butter is at room temp.
- Pre-heat oven to 375°.
- Gently whisk dry ingredients.
- Cream the 1 cup of browned butter with the sugar in a stand mixer or seperate bowl.
- Add wet ingredients to sugared butter.
- Add eggs. Mix until just combined.
- Add flour mixture to the liquid mixture.
- Fold in buttered pecans.
- Chill for 2-3 hours before baking if your kitchen is warm otherwise feel free to skip this step. This will make scooping and rolling easier.
- Scoop dough using a cookie scoop or measure out aproximately ⅛ cup per cookie.
- Roll into a ball and place on parchment lined cookie sheet for easy cleanup.
- Press cookie down using the back of a spoon. The cookie should be half the height it was when it was rolled.
- Bake for 7 minutes. Watch closely as each oven and cookie sheet affects bake time a little differently. When the cookie is no longer dough like in the center take it out.
- Promptly remove cookies and transfer to cooling rack. If baked on parchment this step is very quick and easy.
Notes
Don't wait until cookies are browned to remove from the oven. If you do, the cookies will be crunchy and overdone.