This is what happens when classic shortbread gets invited to a holiday cocktail party. Shortbread hails from Scotland, where it was beloved by Mary, Queen of Scots and traditionally served during Hogmanay (Scottish New Year). But we’ve swapped the Scotch for bourbon, tossed in toasty pecans and made it ya’ll-friendly.
Ingredients
- Makes about 25 cookies
- 12 Tbsp unsalted butter
- 1 cup sugar
- 1 2/3 cup pecans, toasted and ground
- 1 egg yolk
- ¾ tsp salt
- 1 tsp vanilla extract
- 2 Tbsp bourbon
- 1 3/4 cup + 2 Tbsp all-purpose flour
- 25 pecan halves
- 1 egg
Directions
- Cream butter and sugar until fluffy. Add ground pecans, egg yolk, salt, vanilla and bourbon. Mix and scrape just to incorporate all ingredients. On low speed, add flour and mix until dough is formed. Don’t overmix. Roll into a log, cover in plastic wrap and chill at least an hour, until firm.
- Preheat oven to 325°. Whisk egg with 1 Tbsp water.
- Cut into ¼” slices and place on parchment lined sheets. Brush egg wash on top of cookies. Place pecan halves in center of each. Bake 8-10 minutes until very lightly browned.