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Bourbon Pecan Chews

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Similar in flavor to pecan pie, these lightly spiced bourbon pecan chews gain their characteristic texture from a measure of molasses.

  • Yield: Makes about 5 1/2 dozen

Source: Martha Stewart Living, December 2005

Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon ground allspice
  • 1 teaspoon salt
  • 1 cup unsulfured molasses
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/4 cup bourbon
  • 1 cup packed light-brown sugar
  • 4 cups coarsely chopped pecans, toasted

Directions

  1. Whisk together flour, allspice, and salt in a small bowl; set aside.

  2. Melt molasses and butter in a small saucepan over low heat. Remove from heat; let cool slightly. Stir in bourbon. Transfer to a medium bowl; whisk in sugar until smooth. Stir in flour mixture and 1 cup pecans. Refrigerate dough until firm, at least 1 hour or up to overnight.

  3. Preheat oven to 400 degrees. Scoop balls of dough using a 11/4-inch (1 ounce) ice cream scoop; roll in remaining 3 cups pecans. Space 1 1/2 inches apart on baking sheets lined with parchment paper. Bake until flattened and lightly colored on edges, 9 to 11 minutes. Let cool on sheets 3 minutes. Transfer to wire racks; let cool completely.

Cook's Notes

Store in airtight containers at room temperature up to 1 week.

Reviews Add a comment

  • danigal30
    16 DEC, 2012
    I have made this recipe the last 6 years and have had no problems with it. I use apple juice instead of bourbon and as long as I use real butter the cookies don't spread so much as when using margarine. We love this recipe.
    Reply
  • sushi2
    16 MAY, 2011
    made these for a Mother's Day party and it was a hit with both children and adults. My family loved the chewy texture and the caramel nut taste. Highly recommend and will make again.
    Reply
  • nikkiportland
    5 DEC, 2010
    Wow, this recipe is horribe! I LOVE molasses but this was complete overkill. They just ended up tasting bitter and the texture was like hardened goo. I am, for the first time, throwing out an entire batch-60 cookies!. Really disappointing.
    Reply
  • Dfelker
    24 NOV, 2010
    These smelled horrible. The only thing good in this was the Bourbon. Not a keeper in my house.
    Reply
  • willij
    4 FEB, 2009
    I made these cookies about 3 years ago for Christmas. I thought they were good and a friend even asked for the recipe. When rolling them in your hands into balls, I would suggest spraying your hands with cooking spray or rubibng a little butter on your hands to keep them from sticking to your hands.
    Reply
  • AsTheCookieCrumbles
    4 FEB, 2009
    'Can't wait to make these! Serve with tea? Or is coffee best with these?
    Reply
  • stamperprincess622
    17 DEC, 2008
    My husband loved these, which makes them worth the trouble. I found them to be a little too nutty for my taste. They are kind of a pain to make too--the dough is very sticky and there are a lot of steps. These will probably be a once a year treat.
    Reply
  • BrianneLee
    15 DEC, 2008
    I thought this would be an easy recipe for my holiday baking..they turned out horrible. I followed the recipe exactly, and the first batch, when I looked in the oven, the entire cookie sheet was covered with goo. I tried using smaller balls, same thing. Lowered the temperature, no luck. I wish I had read the other reviews before deciding. Don't get your hopes up or waste your time with this recipe. Very unsatisfied! Even my husband (who eats everything) would not get past the second bite.
    Reply
  • SOMERSIZING
    14 DEC, 2008
    Since this recipe has two forms of sugar, I'm thinking about dropping out the molasses and just using a smidge of BlackStrap Molasses instead. Wish me Luck. Happy Holidays to all
    Reply
  • jcasbon
    14 DEC, 2008
    We made these cookies because they looked delicious. We followed the recipe exactly and they looked just like the picture. They tasted however too much like molasses and were just not good. Of the 6 different types of cookies we made yesterday, these got tossed out. Don't waste your time.
    Reply