Bourbon-Pecan Butter Cookies
These light, crisp butter cookies are flavored with a splash of bourbon and topped with candied pecans made in the microwave.
We find the subtle oak, caramel and vanilla flavors in bourbon make it the perfect liquor to bake with, particularly when you pair it with another favorite Southern ingredient like pecans.
What type of butter should I use for butter cookies?
It may seem inconsequential, but the type of butter you use in your baking can have an effect on the finished product. Here are our recommendations:
Salted vs. Unsalted Butter
We always recommend using unsalted butter for any type of baking because for two reasons:
- The amount of salt in butter varies brand to brand and can cause issues with flavor.
- Salted butter has a slightly lower percentage of butterfat than unsalted and this can affect texture and browning.
Note: We actually don't use salted butter in our kitchen at all because we prefer to have complete control of the amount of salt in our cooking.
American vs. European Butter
The minimum amount of butterfat allowed in American butter differs slightly from the European standard and that is due to the method of production.
American butter contains 80% butterfat. It has a mild flavor and is generally less pricey than its European counterpart.
European butters include added cultures and are churned longer to achieve a minimum butterfat content of 82%. Although the difference in fat content seems minimal, European butter is richer and more flavorful butter than the American style.
- 1/2 cup (1 stick) butter, softened
- 1/2 cup granulated sugar
- 2 large egg yolks
- 1-1/2 tablespoons bourbon
- 1 cup all-purpose flour
For the candied pecans:
- 1 cup pecans
- 1/4 cup light brown sugar
- 1-1/2 tablespoons water
- 1/8 teaspoon salt
- Prepare the candied pecans first. Combine the light brown sugar, water and salt in a 2-cup, microwave-safe glass measuring cup. Add the pecans and stir to coat.
- Microwave on high for 1-1/2 minutes, stir and return to the microwave for an additional minute.
- If necessary, continue microwaving the nuts in 10 second increments until the sugar has developed a thick, taffy-like consistency. Do not overcook!
- Transfer the nuts to a parchment-lined plate and use two forks to separate them. The coating will harden as the nuts cool.
- To make the cookies, use an electric mixer on medium speed to cream the butter and sugar together in a large mixing bowl.
- Add the egg yolks and bourbon and continue mixing until smooth.
- Stir in the flour until well blended, then gather the dough into a ball, wrap in plastic and refrigerate for 30 minutes.
- Remove the dough from the refrigerator and roll into a log about 1-3/4 inches in diameter by 10 inches long. Wrap tightly in plastic and refrigerate for at least 4 hours, preferably overnight.
- Preheat the oven to 400°F and line 2 cookie sheets with parchment paper.
- Remove the cookie dough from the refrigerator and using a sharp knife (not serrated), cut into 1/4-inch thick slices.
- Place the slices 2 inches apart on the parchment-lined sheets and bake until the cookies are set but not browned, 8 to 9 minutes,.
- Remove from the oven and gently press a candied pecan into the center of each. Carefully transfer the cookies to wire racks to cool completely.
Nutrition Information:Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 55 Total Fat: 3g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 15mg Sodium: 12mg Carbohydrates: 7g Net Carbohydrates: 0g Fiber: 0g Sugar: 4g Sugar Alcohols: 0g Protein: 1g