Bourbon Pecan Shortbread Food

BOURBON PECAN SHORTBREAD

Bourbon Pecan Shortbread image

Southern comfort in the form of a cookie.

Provided by Cyndi

Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes

Yield 18

Number Of Ingredients 7

Ingredients

½ cup butter, softened
½ cup confectioners' sugar
½ teaspoon vanilla extract
1 tablespoon bourbon
¼ cup chopped pecans
1 cup all-purpose flour
2 tablespoons cornstarch

Steps:

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.

Nutrition Facts : Calories 99.6 calories, Carbohydrate 9.7 g, Cholesterol 13.6 mg, Fat 6.3 g, Fiber 0.3 g, Protein 0.9 g, SaturatedFat 3.3 g, Sodium 36.6 mg, Sugar 3.4 g

CHOCOLATE BOURBON PECAN SHORTBREAD

Chocolate Bourbon Pecan shortbread image

In case the tart recipe I posted recently wasn't your thing, give this recipe a try. It uses the same topping but is on a shortbread crust instead of a tart. Don't you just love butter?

Provided by Lindsey Cook

Categories Other Desserts

Time 55m

Number Of Ingredients 14

Ingredients

FOR THE CRUST
1 c flour
1/2 c brown sugar
6 Tbsp cold butter
1/2 tsp salt
FOR THE TOPPING
4 Tbsp butter
1/2 c brown sugar
1/4 c maple syrup
1 Tbsp cream
1 tsp vanilla extract
1 Tbsp bourbon
1/2 c chopped pecans
1/4 c chocolate chips

Steps:

1. Preheat oven to 350 degrees.
2. In a food processor, add in flour, brown sugar, salt, and butter. Pulse until crumbs form. Press crumb mixture into the bottom of an 8x8 greased pyrex. Bake crust for about 20 minutes until it is a light golden brown.
3. While crust is baking, prepare the topping. In a large sauce pan, melt butter. Add in sugar and stir until sugar is dissolved. Add in syrup, cream, and vanilla. Once combined, remove from heat and stir in bourbon and pecans.
4. Pour topping over shortbread crust. Sprinkle on chocolate chips. Bake for about 25 minutes.

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