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Pecan sandies cookie

Boozy Bourbon Pecan Sandie Warmth

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Prep Time 25 minutes
Cook Time 19 minutes
Chilling and Cooling Time 35 minutes
Total Time 1 hour 19 minutes
Servings: 36 cookies (approximately)
Ingredients Method

Ingredients
  

  • 1 cup unsalted butter softened
  • ½ cup powdered sugar plus more for rolling
  • 3 tablespoons bourbon
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon
  • 1½ cups pecans toasted and finely chopped
  • 2 tablespoons light brown sugar

Method
 

  1. Toast pecans in dry skillet over medium 3-4 minutes until fragrant; cool and finely chop.
  2. Beat softened butter and ½ cup powdered sugar in large bowl about 3 minutes until light and fluffy.
  3. Mix in bourbon and vanilla thoroughly.
  4. Separately whisk flour, salt, and cinnamon.
  5. Gradually beat flour into butter on low just until combined.
  6. Fold in pecans and brown sugar evenly.
  7. Cover; refrigerate 30 minutes for easier handling.
  8. Heat oven to 350°F; line sheets with parchment.
  9. Roll into 1-inch balls; place 2 inches apart on sheets.
  10. Bake 13-15 minutes until bottoms lightly golden and tops pale.
  11. Cool on sheet 5 minutes; roll warm cookies in powdered sugar.
  12. Once completely cool, roll in powdered sugar again.