This recipe appears in:Cookie Monster: Pecan Sandies
These butter cookies are full of chopped pecans and just a hint of bourbon.
- 2 cups (about 10 ounces) all purpose flour
- 1 teaspoon kosher salt
- 18 tablespoons unsalted butter, at room temperature
- 1/2 cup packed light brown sugar
- 1/2 cup sugar
- 2 teaspoons vanilla extract
- 2 teaspoons bourbon
- 2 cups chopped pecans
Adjust oven racks to upper and lower middle positions and preheat oven to 350°F. Line two baking sheets with parchment paper.
In a medium bowl, whisk together flour and salt. Set aside. In a large bowl, beat together butter, light brown sugar, and sugar until light and fluffy. Beat in vanilla and bourbon. Stir in flour mixture until combined. Stir in pecans. Chill dough in refrigerator for 30 minutes.
Roll dough into 1 1/2-inch balls. Place cookies on baking sheets leaving 2 to 3 inches in between each cookie (you should fit about 15 cookies on each sheet) and bake cookies until golden brown, about 15 minutes.