Southern comfort in the form of a cookie.

Cyndi
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

99.6 calories; 0.9 g protein; 9.7 g carbohydrates; 13.6 mg cholesterol; 36.6 mg sodium. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/09/2004
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. Read More
(30)

Most helpful critical review

Rating: 1 stars
04/22/2005
YUCK!! Maybe I did something wrong...It didn't taste that great and too dry! Hubby wouldn't touch it! Read More
(2)
11 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
02/09/2004
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. Read More
(30)
Rating: 5 stars
02/09/2004
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. Read More
(30)
Rating: 5 stars
09/15/2005
(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 dunking it in his coffee this morning and almost ate half. Oh and I used 9" springform pan (the closest I had to 8" round) and the cook time of 35mins still rang true. Read More
(13)
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Rating: 5 stars
06/10/2012
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 slightly so that there is just the hint of bourbon taste. I am thinking I will add another tsp and just keep tinkering to get this to our liking (not that it isn't good as is - thus the 5 stars!). Using different liquors would provide almost endless possibilities. Thanks - Read More
(10)
Rating: 4 stars
03/03/2012
This had a very delicate crumb. I couldn't taste the bourbon. I like the concept but may try Frangelico or Amaretto next time. Read More
(7)
Rating: 4 stars
11/09/2009
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! Read More
(7)
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Rating: 5 stars
08/17/2009
Very Tasty indeed! Will make again Read More
(3)
Rating: 1 stars
04/22/2005
YUCK!! Maybe I did something wrong...It didn't taste that great and too dry! Hubby wouldn't touch it! Read More
(2)
Rating: 5 stars
02/21/2018
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! Read More