-
-
My review
Bourbon Pecan Shortbread
Cyndi
"Southern comfort in the form of a cookie."
Added to shopping list.
Go to shopping list.
Ingredients
servings 100Original recipe yields 18 servings (3 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
- 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.
- 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
Share
Explore more
Reviews
Read all reviews 811 Ratings
-
-
-
-
-
Most helpful positive review
10/17/2003
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...
Most helpful critical review
4/22/2005
YUCK!! Maybe I did something wrong...It didn't taste that great and too dry! Hubby wouldn't touch it!
Most helpful
Most positive
Least positive
Newest
10/17/2003
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...
9/15/2005
(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 dunkin...
6/10/2012
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 sl...
3/3/2012
This had a very delicate crumb. I couldn't taste the bourbon. I like the concept but may try Frangelico or Amaretto next time.
11/9/2009
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!
4/22/2005
YUCK!! Maybe I did something wrong...It didn't taste that great and too dry! Hubby wouldn't touch it!
2/21/2018
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!