Bourbon Pecan Shortbread

Name: Bourbon Pecan Shortbread
Yield: Makes about 24 pieces
Cuisine: American
Ingredients: ½ cup brown sugar; 8 ounces (2 sticks) sweet butter; scant ¼ teaspoon salt; 1 tablespoon bourbon or brandy; ½ teaspoon vanilla extract; 2 cups (8 ounces) sifted all-purpose flour; ⅔ cup (3⅓ ounces) finely chopped toasted pecans; 2 teaspoons granulated sugar

Preparation info

Makes about
24 pieces

Difficulty
Easy

Appears in

Cocolat

By Alice Medrich

Published 1990

About

Crunchy, buttery brown sugar shortbread with a splash of bourbon and toasted pecans—I couldn’t get enough of this while I was pregnant, and I love it still!

Ingredients

8 ounces (2 sticks) sweet butter
½ cup brown sugar

Americas
United States
Dessert
Brunch
Vegetarian

Method

Line the bottom and sides of an 8 × 10-inch jelly-roll or 9-inch-square pan with parchment paper so that it overhangs the pan on two sides. In the bowl of an electric mixer, cream butte