Bourbon Pecan Shortbread Recipe -
Bourbon Pecan Shortbread Recipe

Bourbon Pecan Shortbread

Recipe by  

"Southern comfort in the form of a cookie."

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings


  1. 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.
  2. 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.
  3. 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.
  4. 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.
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Reviews More Reviews

Most Helpful Positive Review
Feb 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.

Most Helpful Critical Review
Apr 22, 2005

YUCK!! Maybe I did something wrong...It didn't taste that great and too dry! Hubby wouldn't touch it!


10 Ratings

Sep 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.

Jun 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 -

Mar 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.

Nov 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!

Aug 17, 2009

Very Tasty indeed! Will make again


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  • Calories
  • 100 kcal
  • 5%
  • Carbohydrates
  • 9.7 g
  • 3%
  • Cholesterol
  • 14 mg
  • 5%
  • Fat
  • 6.3 g
  • 10%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 0.9 g
  • 2%
  • Sodium
  • 37 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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