It’s nice to have a delicate little cookie with a cup of tea. It’s also nice to have a bit of cookie with a soft pudding or crème dessert. This little bite of wonderfulness, is very simple, and quick to make.
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Makes 3 dozen
Ingredients
1 c butter (at room temperature)
1 c sugar (½c + ½c)
2 T Bourbon
1 t vanilla
¼ t salt
2¼ c flour
¾ c finely chopped pecans
Directions
Preheat oven to 350°
Line 2 baking sheets with parchment.
Place ½ cup sugar in a wide bowl for rolling the warm cookies in following baking.
Make the dough:
Cream the butter.
Add in ½ c sugar, and beat together until light and fluffy.
Add in the bourbon, vanilla & salt.
Beat until well mixed.
Add the flour in two parts, beating until smooth after each addition.
Add in the chopped pecans and mix well.
Roll the dough into 1¼ “ balls (this uses about 20 gr of dough per ball)
Arrange on the lined baking sheet about 1½“ apart.
Bake the two trays in the bottom third and top third of the oven, for 6 minutes.
Switch the positions of the trays, and continue cooking for another 5 – 6 minutes.
The bottoms of the cookies should just be starting to turn brown.
Remove from the oven, and let rest for 2-3 minutes until they are firm enough to roll in sugar.
Add three cookies at a time into the bowl of sugar.
Toss gently until all are well coated.
Remove to a rack to finish cooling.
Repeat until all cookies are coated.
Keep well for up to a week in a sealed container.
Separate layers of cookies with wax paper or parchment.
