Jameson Butter Pecan Shortbread are rich, buttery cookies studded with pecans.They’re sturdy enough they’re perfect for dunking in tea, coffee, or cocoa.
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.
Usually, I bring desserts or something from Costco. But I was able to make this Jameson Butter Pecan Shortbread just for “fun”–Something I’ve had in the back of my mind for awhile.
“Fun” baking are all the ideas I come up with, or recipes I come across that I mentally add to an ever-growing list of things I eventually want to attempt or eat. Shortbread is easy enough to customize and experiment with, and it’s also delicious to eat.
Of the sixteen Jameson Butter Pecan wedges I sliced, three went to a friend, and I think there are maybe five? 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 will note that the whiskey flavoring is very slight, so these aren’t drunken shortbread cookies. It adds a mild sweetness that wouldn’t otherwise be there, even with using dark brown sugar.
- 1 1/4 C all-purpose flour
- 3 Tbsp. dark brown sugar
- 1/2 C (1 stick) unsalted butter
- 2 Tbsp. pecan pieces
- 1 1/2 Tbsp. Jameson Whiskey
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.