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Bourbon Pecan Chews

Bourbon Pecan Chews

Martha Stewart Living, December 2005 http://www.marthastewart.com/355721/bourbon-pecan-chews
2.75
Rated
55100(5)5
  • Yield Makes about 5 1/2 dozen

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 Note

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

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