Bourbon Pecan Shortbread

Bourbon Pecan Shortbread

7

"Southern comfort in the form of a cookie."
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Ingredients

servings 100 cals
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Original recipe yields 18 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

7
  1. 10 Ratings

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Most helpful positive review

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...

Most helpful critical review

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

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...

(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 dunkin...

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 sl...

This had a very delicate crumb. I couldn't taste the bourbon. I like the concept but may try Frangelico or Amaretto next time.

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!

Very Tasty indeed! Will make again

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