Bourbon Pecan Shortbread Best Dishes

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Sunday, October 9, 2011

Bourbon Pecan Shortbread

"Southern comfort in the shape of a cookie."

Ingredients :

half of cup butter, softened
half cup confectioners' sugar
half of teaspoon vanilla extract
1 tablespoon bourbon
1/four cup chopped pecans
1 cup all-cause flour
2 tablespoons cornstarch

Instructions :

Prep :	Cook : 18M	Ready in :

Grind the nuts with 1/2 cup flour in a food processor. Pulse on and rancid till the nuts are floor to a high-quality crumb. Add the relaxation of the flour and the cornstarch. Pulse to mix.
In a separate bowl, cream the butter or margarine. Mix in the confectioners' sugar, vanilla, and bourbon. Work in the flour mixture. Knead the dough till smooth.
Lightly spray your shortbread pan, or an eight inch spherical pan, with a vegetable oil spray. Firmly press the dough into the pan, operating from the center out. Poke the shortbread throughout with a fork.
Bake at 325 tiers F (one hundred sixty five degrees C) for 35 mins, or till lightly browned. Let cool for 10 mins in the pan. Loosen the edges with a knife, and turn the pan over onto a reducing board. Tap lightly to loosen from pan. Cut into serving portions while nevertheless warm.

Notes :

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