Bourbon Pecan Shortbread Cookies Sips, Nibbles & Bites Recipe

Pecan Shortbread Cookies Grown

Place 2 sticks unsalted butter in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Let sit at room temperature until softened. Meanwhile, finely chop 1 1/2 cups toasted, unsalted pecans. Add 3/4 cup powdered sugar and 2 tablespoons bourbon to the butter. Beat with the paddle attachment on medium speed until light and.

Butter Pecan Shortbread Cookies

Put all ingredients in a large bowl except the pecans. Stir until thoroughly combined. Add the pecans and stir. . Transfer onto your prepared crust and bake for 30-35 minutes or until a toothpick inserted close to the edge comes out with minimal dry crumbs. Cool in the pan before slicing into bars.

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Directions. 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.

Pecan Shortbread Cookies Julia's Album

Prep: Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside. Beat: In a large bowl, beat together the butter and sugar until light and fluffy. Add in the extracts and beat until combined. Combine and form into cylinder: Add in the flour and cornstarch and mix until combined.

Bourbon Shortbread Cookies Recipe Buttery cookies, Perfect

In a mixer bowl, add softened butter and honey. Mix until fluffy, about 2 minutes. Chop the shortbread cookies into fine crumbs. Add cookie crumbs and chopped pecans to the butter mixture. Beat until well combined. Use a cookie scoop to form into 1 to 1 1/2 inch balls and place on a parchment paper lined cookie sheet.

Bourbon Pecan Shortbread Cookies Sips, Nibbles & Bites Recipe

For the cookies: In a large mixing bowl, whip butter and sugar until creamy. Whip in the egg, then the flour, salt and vanilla and continue to whip until the dough starts to come together into clumps. Add the chopped pecans and whip until just incorporated. Bring the dough together by hand and form into a ball.

Pin on Good EATS

Line 2 baking sheets with parchment paper. Using a stand mixer fitted with the paddle attachment, beat the sugar and butter at medium speed until light and fluffy, about 4 minutes. Add vanilla extract, bourbon, and salt and mix until fully incorporated, about 30 seconds. Scrape down the bottom and sides of the bowl.

Best Pecan Shortbread Cookies Recipe How To Make Pecan Shortbread Cookies

The bourbon glaze is definitely a showstopper. 3. Salted Bourbon Caramel Shortbread Cookies. Bourbon already has some vanilla and caramel notes, so incorporating it into this kind of cookie is a no-brainer. These cookies are melt-in-your-mouth, buttery goodness that you will crave for days.

Recipe Brown Butter Pecan Shortbread Cookies Kitchn

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, confectioners' sugar, vanilla, and salt until smooth and lightened a bit, two to three minutes. Scrape the bowl with a spatula. Add the flour and mix on low just until fully combined. Add the pecans and mix until evenly combined.

Bourbon Pecan Shortbread Cookies Sips, Nibbles & Bites Recipe

Preheat oven to 300°F (148°C). In a medium sized mixing bowl, beat butter with a hand mixer until creamy. Next, gradually add the sugar, beating well between each addition until light and fluffy. Next, add the egg yolk and mix to combine. Next, add the flour and beat on low and keep mixing until well combined and the dough forms.

Pecan Butterscotch Shortbread Cookies Karen's Kitchen Stories

Preheat the oven to 350°—line two baking sheets with parchment paper and set aside. In a medium bowl, add the 1 cup chopped pecans, ½ cup brown sugar, ¼ cup heavy cream, 1 teaspoon vanilla for the filling. Stir to combine and set aside. Add one teaspoon of the pecan filling to the indentation.

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First, beat the sugar and butter in a stand mixer. Second, pour in the bourbon, vanilla extract and scrape in the vanilla beans. Third, add the flour and pulse until no white streaks from flour remain. Next, roll the dough into a log and/or roll into a disk and refrigerate for at least two hours or up to three days.

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Once the thermometer reads 236˚-240˚ F, remove from heat. After 5 minutes off the heat, add the salt, vanilla and bourbon and mix. Pour the caramel over the shortbread, slightly tilting the pan to cover all the shortbread in even thickness. Let cool for at least 60 minutes on the counter.

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In a large bowl, whisk together sugar, dark brown sugar, and egg. Add cooled melted butter and vanilla and whisk until combined. Add flour mixture and stir to incorporate with a wooden spoon. Add bourbon and stir until liquid is absorbed. Stir in pecans. Wrap dough in plastic wrap and refrigerate for 24 hours.

Butter Pecan Shortbread Cookies

Instructions. Preheat oven to 325F (163C). Spread the pecans on a cookie sheet and toast for about 8 minutes or until fragrant. Allow to cool, then chop into small pieces. In the bowl of a stand mixer, add the butter, cane sugar, sea salt and vanilla bean extract.

Pecan Shortbread Cookies Preppy Kitchen

Step 4. Form 1-inch balls of dough and arrange 2 inches apart on 2 ungreased baking sheets. Flatten balls to 1/3 inch thick using bottom of a glass (flour it if necessary), then push a pecan half.