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| Bourbon Pecan Shortbread |
"Southern comfort within the shape of a cookie."
Ingredients :
- half cup butter, softened
- 1/2 cup confectioners' sugar
- half teaspoon vanilla extract
- 1 tablespoon bourbon
- 1/4 cup chopped pecans
- 1 cup all-cause flour
- 2 tablespoons cornstarch
Instructions :
| Prep : | Cook : 18M | Ready in : |
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- Grind the nuts with 1/2 cup flour in a meals processor. Pulse on and off till the nuts are ground to a excellent crumb. Add the rest of the flour and the cornstarch. Pulse to combine.
- In a separate bowl, cream the butter or margarine. Mix within the confectioners' sugar, vanilla, and bourbon. Work inside the flour combination. Knead the dough till easy.
- Lightly spray your shortbread pan, or an eight inch round pan, with a vegetable oil spray. Firmly press the dough into the pan, operating from the middle out. Poke the shortbread all over with a fork.
- Bake at 325 stages F (a hundred sixty five ranges C) for 35 mins, or till lightly browned. Let cool for 10 mins inside the pan. Loosen the edges with a knife, and flip the pan over onto a reducing board. Tap gently to loosen from pan. Cut into serving pieces while nonetheless heat.
Notes :
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