Bourbon Pecan Shortbread

Preparation info
  • Makes about

    24 pieces

    • Difficulty

      Easy

Appears in

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

Method

  1. 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