I’m ready to be elbow deep in Christmas cookies—hope you’re prepared for some serious holiday baking because this month is all about sweets. First up, pecan cookies spiked with bourbon….
PECAN SANDIE BUTTONS
2 sticks unsalted butter, at room temperature
¾ cup light or dark brown sugar
1 teaspoon vanilla extract
½ teaspoon bourbon
1 large egg, lightly beaten
2 cups all-purpose flour
¾ teaspoon salt
2 cups chopped pecans, plus pecan halves for topping
- Preheat the oven to 375˚. Line 2 baking sheets with parchment.
- Beat the butter and brown sugar with a mixer on medium-high speed until light and fluffy, about 5 minutes. Add the vanilla, bourbon and egg and beat until combined.
- Turn off the mixer. Add the flour and salt and beat on medium-low speed until a thick dough forms, about 3 minutes. Add the pecans and beat until combined.
- Roll the dough into 1 inch balls and arrange on the prepared baking sheets. Press a pecan half into each ball, if desired. Bake until golden, about 10 minutes. Let cool 2 minutes on the baking sheets, then transfer to racks to cool completely
*The dough can be stored in the freezer up to 3 weeks; rolled into balls, wrapped tightly with plastic wrap and stored in an resealable plastic bag.