Bourbon Pecan Shortbread Best Dishes

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Bourbon Pecan Shortbread

"Southern comfort in the form of a cookie."

Ingredients :

half cup butter, softened
half of cup confectioners' sugar
half teaspoon vanilla extract
1 tablespoon bourbon
1/4 cup chopped pecans
1 cup all-motive 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 pleasant crumb. Add the rest of the flour and the cornstarch. Pulse to mix.
In a separate bowl, cream the butter or margarine. Mix inside the confectioners' sugar, vanilla, and bourbon. Work within the flour combination. Knead the dough until easy.
Lightly spray your shortbread pan, or an 8 inch spherical pan, with a vegetable oil spray. Firmly press the dough into the pan, running from the middle out. Poke the shortbread all over with a fork.
Bake at 325 tiers F (165 stages C) for 35 mins, or till gently browned. Let cool for 10 mins in the pan. Loosen the rims with a knife, and turn the pan over onto a reducing board. Tap gently to loosen from pan. Cut into serving portions whilst still warm.

Notes :

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