I’ve been busy enough this week, that I haven’t been able to do as much baking of St. Patrick’s Day desserts as I’d wanted to this year. I’ve got even more “other” baking to do for Monday–I signed up to bring cupcakes for the teachers at the bambino’s school. The PTA coordinates a meal during conferences, so the teachers can eat in between appointments. So, I bring desserts or something from Costco. I was able to make this Jameson Butter Pecan Shortbread–Something I’ve had in the back of my mind for awhile.
Of the 16 wedges I sliced, 3 went to a friend, and I think there are maybe 5 left in the Pyrex container I stuck them in…And I know the bambino hasn’t eaten any, nor has Jay. What can I say? I love the combination of flour, butter and sugar, and when you add in whiskey, well, that just puts it over the top!
I was hoping that the shortbread would taste okay…I figured that since Whiskey Butter Sauce is delightful, basically putting that into cookie form would be too. I am happy that I was right!
Preheat the oven to 325 degrees F. In a medium mixing bowl, whisk together the flour and brown sugar. With a pastry cutter, cut in the butter, until the mixture resembles wet sand. Add the pecan pieces and the Jameson.
With clean hands, begin kneading the dough in the bowl (it will be VERY wet and sticky). Once it is combined and holds together, place the dough on an ungreased baking sheet. Pat it out into a disc, about 1/4-inch thick, and about 7 or 8 inches in diameter. Flute edges as desired. Cut into 16 wedges.
Bake for 25-30 minutes, or until the wedges have puffed up somewhat and the bottom and sides are light golden brown.
Cool on the baking sheet for 5 minutes, re-cutting the wedges if necessary. Carefully move to a wire rack to cool completely.