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| Bourbon Pecan Shortbread |
"Southern consolation in the shape of a cookie."
Ingredients :
- 1/2 cup butter, softened
- half of cup confectioners' sugar
- half of teaspoon vanilla extract
- 1 tablespoon bourbon
- 1/4 cup chopped pecans
- 1 cup all-reason 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 stale until the nuts are floor to a excellent crumb. Add the relaxation of the flour and the cornstarch. Pulse to combine.
- In a separate bowl, cream the butter or margarine. Mix in the confectioners' sugar, vanilla, and bourbon. Work in the flour combination. Knead the dough until smooth.
- Lightly spray your shortbread pan, or an eight inch spherical pan, with a vegetable oil spray. Firmly press the dough into the pan, working from the middle out. Poke the shortbread all over with a fork.
- Bake at 325 degrees F (one hundred sixty five tiers C) for 35 mins, or until gently browned. Let cool for 10 mins inside the pan. Loosen the rims with a knife, and flip the pan over onto a slicing board. Tap lightly to loosen from pan. Cut into serving portions while still warm.
Notes :
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