Bourbon Pecan Butter Cookies
1 hr 20 min
3-4 dz
Introduction
These butter cookies are a combination of traditional Mexican wedding cookies and butter cookies. I love both, so who wouldn't want to combine! The added sanding sugar give a nice crunch texture. Because they are a more dry cookie, they are perfect for dunking or adding jams. I can never eat just 1!
Ingredients:
2 cups flour
1/2 tsp salt
1 cup unsalted butter (high fat content such as Kerry Gold)
1/2 cup sugar
2 egg yolks
2 tsp vanilla extract
2 - 4 T bourbon
1/2 cup finely chopped pecans
sanding sugar
How to make:
In a mixer, cream the butter and sugar until light and fluffy. Then add the egg yolks, 1 at a time. Add the vanilla then bourbon. I'm sure you know, scrape the sides of the bowl during this process so everything gets incorporated.
Measure the flour using a small spoon to lightly scoop then sprinkle it into the measuring cups usinga straight edge to level off (best way to measure for cookies). Combine the flour and salt in a separate bowl. Then add the flour mixture slowly to the mixing bowl with the other ingredients on med speed until incorporated. Do not over mix.
Add nuts to the dough.
Take the dough from the mixer and roll into 1 1/2 to 2 in logs. I like to separate in half and roll into 2 because it fits into my refrigerator better. Wrap in plastic wrap. Place in refrigerator for an hour.
10 mins before you remove your dough, preheat your oven to 350. I put mince on convection heat because I find it adds crisp, however regular baking is fine.
Once the dough is chilled, remove from refrigerator. If you find it has lost it's shape, just roll a bit while still in the plastic. It will be hard, but malleable. Remove the plastic and place on parchment paper or a clean surface. Sprinkle the area with sanding sugar, then roll the logs in the sugar.
Slice the logs, I recommend about 1/4 inch thick. Place the slices on cookies sheets lines in silpat or parchment. Bake for about 10-12 mins, until the edges shea slight golden brown.
Remove from pans to cool on racks and enjoy! These are delicious with the bourbon milk jam!