1 cup pecan halves
2 cups all purpose flour
3/4 tsp. Bourbon Smoked Salt
1/2 tsp. baking powder
2 sticks unsalted butter, room temperature
1/2 cup, plus more for garnish Bourbon Vanilla Sugar
2 tsp. Bourbon Madagascar Vanilla Extract
24 whole pecan halves
Preheat oven to 350 degrees F. Place 1 cup of pecan halves on a
sheet pan and bake for 5 minutes. Set aside.
Place the cooled pecan pieces plus 1/4 cup of the flour in a food processor fitted with a steel blade and process until the nuts are finely ground. Place the mixture n a medium bowl with remaining flour, salt, and baking powder. Stir to combine.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and Bourbon Vanilla Sugar on medium speed for 2 minutes, until light and fluffy. With the mixer on low, add Bourbon Vanilla Extract and the flour mixture, mixing just until the dough comes together.
Using a small ice cream ice cream scoop or your hands, form the batter into balls about one inch in diameter. Dip in Bourbon Vanilla Sugar. Place the balls one inch apart on sheet pans lined with parchment paper. Press the pecan half into the center of each cookie. Bake for 20-25 minutes. Cool for 5 minutes. Place on wire racks and let cool completely.
1 cup pecan halves
2 cups all purpose flour
3/4 tsp. Bourbon Smoked Salt
1/2 tsp. baking powder
2 sticks unsalted butter, room temperature
1/2 cup, plus more for garnish Bourbon Vanilla Sugar
2 tsp. Bourbon Madagascar Vanilla Extract
24 whole pecan halves
Preheat oven to 350 degrees F. Place 1 cup of pecan halves on a
sheet pan and bake for 5 minutes. Set aside.
Place the cooled pecan pieces plus 1/4 cup of the flour in a food processor fitted with a steel blade and process until the nuts are finely ground. Place the mixture n a medium bowl with remaining flour, salt, and baking powder. Stir to combine.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and Bourbon Vanilla Sugar on medium speed for 2 minutes, until light and fluffy. With the mixer on low, add Bourbon Vanilla Extract and the flour mixture, mixing just until the dough comes together.
Using a small ice cream ice cream scoop or your hands, form the batter into balls about one inch in diameter. Dip in Bourbon Vanilla Sugar. Place the balls one inch apart on sheet pans lined with parchment paper. Press the pecan half into the center of each cookie. Bake for 20-25 minutes. Cool for 5 minutes. Place on wire racks and let cool completely.
