Bourbon Pecan Shortbread Chef John's Recipe
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| Bourbon Pecan Shortbread |
"Southern comfort in the form of a cookie."
Ingredients :
- 1/2 cup butter, softened
- 1/2 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon bourbon
- 1/4 cup chopped pecans
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
Instructions :
| Prep : | Cook : 18M | Ready in : |
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- 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.
Notes :
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