Southern pecan-and-bourbon bites

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15 min


5 -1/2 dozen

* PLUS Baking Time: 8 minutes


  • 1 cup unsalted butter , at room temperature
  • 1 cup granulated sugar
  • 2 tbsp bourbon , or rum
  • 1 tsp vanilla
  • 2 1/4 cups all-purpose flour
  • 1/2 tsp salt
  • 3/4 cup finely chopped pecans


  • Preheat oven to 350F (180C). In a large bowl, using a wooden spoon, beat butter with 1/2 cup (125 mL) sugar until light and fluffy. Place remaining 1/2 cup (125 mL) sugar in a shallow dish. Beat bourbon and vanilla into butter mixture. In another bowl, using a fork, stir flour with salt. Gradually beat into butter mixture just until combined. Then stir in pecans until evenly distributed.
  • Roll into 1-inch (2.5-cm) balls. Place on ungreased baking sheets, about 2 inches (5 cm) apart. Bake in centre of 350F (180C) oven until cookies appear set, from 8 to 10 minutes. Bottom of cookies should be a light golden colour. Watch carefully as cookies brown quickly. Rotate baking sheets if baking more than one sheet at a time. Remove cookies to a rack. While cookies are still warm, roll in sugar in dish. Cool cookies completely on a rack. Store in an airtight container in a cool place or refrigerate up to 1 week or freeze up to 3 months.

Nutrition (per serving)

  • Calories
  • 61,
  • Protein
  • 0.6 g,
  • Carbohydrates
  • 6.5 g,
  • Fat
  • 3.7 g,
  • Fibre
  • 0.2 g,
  • Sodium
  • 18 mg.

Pecans and bourbon mixed into a buttery cookie make a sought-after addition to any holiday dessert tray.