Pecan Shortbread Bites
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 6 dozen
  • 1 cup (16 Tablespoons) unsalted butter
  • ⅓ cup + 2 Tablespoons granulated sugar
  • 1½ teaspoons bourbon
  • 1¼ cups all-purpose flour
  • ½ teaspoon fine sea salt
  • ¾ cup chopped pecans
  1. Line an 8"x8" baking dish with plastic wrap, overhanging on the sides so it covers each side entirely. Set aside.
  2. In the bowl of a mixer fitted with the paddle attachment, cream the butter, sugar, and bourbon, mixing until lightened (about 3 minutes).
  3. Add the flour and salt and mix on medium-low until just incorporated, then mix in the pecans.
  4. Remove bowl from mixer and scrape dough into a ball, then knead a few times in the bowl before transferring to the prepared baking dish.
  5. Press evenly into the bottom of the dish, then cover the top with an additional piece of plastic wrap, pressing, if necessary, to even out the dough.
  6. Refrigerate for 15 minutes.
  7. Preheat oven to 325 degrees Fahrenheit.
  8. Remove from refrigerator and transfer to a cutting board. Using a pizza wheel, cut the dough into ½" cubes.
  9. Transfer to 3 baking sheets, placing them 1" apart.
  10. Bake 1 sheet at a time on the center rack of the oven for 12-15 minutes, or until lightly browned on the bottom.
  11. Let cool completely on baking sheet before serving.
These cookies have a higher butter to flour ratio than you'd normally see. It was an accident at first, but they tasted so great that I decided to keep them that way. They get a wonderfully crispy texture while retaining all the richness of that butter. Fabulous!
Recipe by Poet in the Pantry at