Southern pecan-and-bourbon bites
Source of Recipe
First published in Chatelaine's 12/2001 issue
List of Ingredients
1 cup (250 mL) unsalted butter, at room temperature
1 cup (250 mL) granulated sugar
2 tbsp (30 mL) bourbon or rum
1 tsp (5 mL) vanilla
2-1/4 cups (550 mL) all-purpose flour
1/2 tsp (2 mL) salt
3/4 cup (175 mL) finely chopped pecans
Recipe
. Preheat oven to 350F (180C). In a large bowl, using a wooden spoon, beat butter with 1/2 cup (125 mL) sugar until light and fluffy. Place remaining 1/2 cup (125 mL) sugar in a shallow dish. Beat bourbon and vanilla into butter mixture. In another bowl, using a fork, stir flour with salt. Gradually beat into butter mixture just until combined. Then stir in pecans until evenly distributed.
2. Roll into 1-inch (2.5-cm) balls. Place on ungreased baking sheets, about 2 inches (5 cm) apart. Bake in centre of 350F (180C) oven until cookies appear set, from 8 to 10 minutes. Bottom of cookies should be a light golden colour. Watch carefully as cookies brown quickly. Rotate baking sheets if baking more than one sheet at a time. Remove cookies to a rack. While cookies are still warm, roll in sugar in dish. Cool cookies completely on a rack. Store in an airtight container in a cool place or refrigerate up to 1 week or freeze up to 3 months.
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