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Bourbon Pecan Chews - Mrs Beeton comes to Eljay

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December 21st, 2005

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07:42 am - Bourbon Pecan Chews
I made these last night. Sorry, no picture, but they're wonderful. :-)

From Martha Stewart Living, December 2005:

2 cups flour
1/2 teaspoon groud allspice
1 teaspoon salt
1 cup unsulfured molasses
1/2 cup unsalted butter
1/4 cup bourbon
1 cup packed light brown sugar
4 cups coarsely chopped pecans, toasted

1) Whisk together flour, allspice, and salt in a small bowl; set aside.

2) Melt molasses and butter in a small saucepan over low heat. Remove from heat; let cool slightly. Stir in bourbon. Transfer to a medium bowl; whisk in sugar until smooth. Stir in flour mixture and 1 cup pecans. Refrigerate dough until firm, at least 1 hour or up to overnight.

3) Preheat oven to 400. Scoop balls of dough using a 1 1/4 inch (1 ounce) ice cream scoop; roll in remaining 3 cups pecans. Space 1 1/2 inches apart on baking sheets lined with parchment paper. Bake until flattened and lightly colored on edges, 9 to 11 minutes. Let cool on sheets 3 minutes. Transfer to wire racks; let cool completely. Store in airtight containers at room temperature up to 1 week.

My notes: I used a 3/4 ounce scoop since it was the closest I had. I think a full ounce would make huge cookies! Also, I've only baked up half the batch and I'm almost out of pecans to roll in, so I'd advise having extras around. The dough, even when chilled completely, is very soft and sticky, so I dropped the dough balls one at a time directly into the nuts to roll and then worked really fast. Also, I had to space them well over 2 inches apart - they spread a lot! They're wonderful, though. :-)

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