Bourbon Pecan Spritz

By lindybug

Prep: 10 mins
Total: 18 mins
You'll need a cookie press with a ribbon disk to shape these ridged wafer-like cookies. Chopped pecans are stirred into the cookie dough and sprinkled on the chocolate glaze.

Ingredients

• Chocolate-Bourbon Glaze:
• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup packed light-brown sugar
• 1 large egg
• 1/2 teaspoon salt
• 2-1/2 cups all-purpose flour
• 1/2 cup ground pecans
• 2 tablespoons bourbon
• 4 squares (1 ounce each) white or semisweet chocolate, chopped
• 2 tablespoons bourbon
• 2 tablespoons heavy cream
• 1/4 cup pecans, finely chopped

Details

Servings 6

Preparation

Step 1

1. Heat oven to 350 degrees F. In large bowl, beat together butter, sugar, egg and salt until fluffy, 3 minutes. On low speed, beat in flour until smooth; stir in pecans and bourbon.

2. Put dough into cookie press fitted with 1-inch sawtooth ribbon disk. Press out long strips on baking sheets. With floured knife, score strips crosswise every 1-1/2 inches.

3. Bake in 350 degrees F oven until edges are light brown, 8 to 10 minutes. Cut cookies along score lines; let cool on rack.

4. Glaze: In small microwave-safe bowl, melt chocolate at 100% power 1 to 1-1/2 minutes; stir until smooth. Stir in bourbon and cream. Dip end of cookie in chocolate; place on waxed-paper-lined baking sheet. Sprinkle with pecans. Let stand at room temperature or refrigerate to set.