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.