Bourbon Pecan Shortbread Cookies

Bourbon Pecan Shortbread Cookies, is there anything more I need to say? Buttery, nutty, and chocolatey with just a whisper of Bourbon in the background. My Bourbon Pecan Shortbread Cookies have just a little-added texture to them with chopped and toasted pecans. I put a candied pecan half on top with a drizzle of dark chocolate to just push this bourbon cookie recipe right over the edge. A quick, and easy-to-make shortbread cookie recipe that stores well in the freezer, they are ready to bake off at a moment’s notice. I’m positive my Bourbon Pecan Shortbread Cookies recipe will be one of your favorites!

This shortbread cookie recipe is hard to resist, I could eat an entire batch myself!

Bourbon Pecan Shortbread Cookie Recipe Ingredients

• Unsalted Butter: A good quality butter makes all the difference when baking. I prefer to use European-style butter, it’s what I think butter should really taste like.
• All-Purpose Flour, Granulated Sugar, and Salt: This shortbread is not too sweet, and salt simply highlights all of the other flavors. Without salt, the cookie would be dull and lack flavor.
• Pecans: The nuts should be raw and in tiny pieces. They will cook thoroughly in the oven inside the shortbread dough. The pecan halves on top will toast to a beautiful golden brown.
• Vanilla Extract: Always use a good, high-quality extract, the difference is noticeable and it’s worth paying a little extra.
• Bourbon: The amount of Bourbon is just enough to give the shortbread a nice flavor. The alcohol should burn off in the oven.
• Eggs: Just enough to bind the dough
• Dark Chocolate: The drizzle of dark chocolate on shortbread is amazing. Rich and buttery, toasted pecans, Bourbon, and chocolate? I don’t think shortbread can get much better.

Toasted pecans and warm chocolate drizzled over shortbread cookies

Here’s my Bourbon Pecan Shortbread Cookies recipe:

Print Recipe

3.82 from 11 votes

Bourbon Pecan Shortbread Cookies

A quick, and easy to make shortbread cookie recipe that stores well in the freezer, they are ready to bake off in a moment’s notice.

Prep Time20 minutes mins

Cook Time15 minutes mins

Total Time35 minutes mins

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Course: Dessert

Cuisine: American

Keyword: Bourbon, cookie, Shortbread

Servings: 40

Calories: 158kcal

Equipment

• Stand Mixer

Ingredients

• 1 Cup Unsalted Butter Room Temperature
• 1 1/4 Cup Granulated Sugar
• 1 Teaspoon Salt
• 1 Egg
• 1 Teaspoon Vanilla Extract
• 2 Ounces Bourbon
• 2 Cups Chopped Pecans Toasted
• 2 1/4 Cups All-Purpose Flour

Topping

• Pecan Halves
• Egg Wash 1 egg
• Sugar
• 1 Cup Dark Chocolate Chips Melted

Instructions

• Chop pecans into roughly ¼ inch pieces
• Add pecan pieces to a dry skillet over high heat, tossing constantly for 4 minutes, remove and let cool
• Cream together the butter and sugar until light and fluffy
• Add salt and egg, beat until incorporated
• Add vanilla extract and bourbon, beat until incorporated
• Add the flour and cooled chopped pecans, mix gently until just incorporated
• Divide the mix into 3 parts
• On a floured surface, roll the dough into roughly 1 ½ inch diameter logs (about the size of the tube inside of a roll of paper towels is good)
• Wrap each log individually in plastic wrap and refrigerate at least one hour
• Slice the logs into 3/8-inch-thick slices and arrange on a sheet pan lined with a piece of parchment paper sprayed with oil
• Place a pecan half on top of each cookie
• Brush the top of cookie and pecan with egg wash
• Sprinkle sugar on top of the pecan half
• Bake @325 for 14-16 minutes
• Let cookies cool, transfer to a wire rack and drizzle with chocolate

Nutrition Facts

Bourbon Pecan Shortbread Cookies

Amount Per Serving

Calories 158 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 5g31%

Cholesterol 16mg5%

Sodium 65mg3%

Potassium 61mg2%

Carbohydrates 15g5%

Fiber 1g4%

Sugar 8g9%

Protein 2g4%

Vitamin A 151IU3%

Vitamin C 1mg1%

Calcium 20mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks for visiting my Food Blog. I hope you enjoy my Shortbread recipe. Please come back again soon! Bon appetit, Steven