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Bourbon Pecan Butter Cookies

Bourbon-Pecan Butter Cookies

Print Recipe
These light, crisp butter cookies are flavored with a splash of bourbon and topped with candied pecans made in the microwave.
Course Baking & Desserts
Cuisine American
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Servings 3 dozen
Calories 55
Author Lynne Webb

Ingredients

  • 1/2 cup unsalted butter (1 stick), see notes
  • 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

Instructions

  • 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.

Tips for Making This Recipe

We always recommend using unsalted butter for any type of baking for two reasons:
  1. The amount of salt in butter varies from brand to brand and can cause issues with flavor.
  2. Salted butter has a slightly lower percentage of butterfat than unsalted and this can affect texture and browning.

Nutrition

Calories: 55kcal | Carbohydrates: 7g | Protein: 1g | Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 15mg | Sodium: 12mg | Sugar: 4g