Recipe by Cyndi
"Southern comfort in the form of a cookie."
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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.
YUCK!! Maybe I did something wrong...It didn't taste that great and too dry! Hubby wouldn't touch it!
(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.
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 -
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
* Percent Daily Values are based on a 2,000 calorie diet.
Bourbon Pecan Shortbread
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 56
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