Rating: 4 stars
6 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 6 Ratings
Rebekah Peppler

Gallery

Credit: Joseph De Leo

Recipe Summary

hands-on:
40 mins
total:
1 hr 15 mins
Yield:
Makes 30 cookies
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350° F with the rack in the upper and lower thirds. Line 2 baking sheets with parchment.

    Advertisement
  • Combine the butter, brown sugar, corn syrup, cream, and 1 tablespoon of the bourbon in a small pot and cook over medium-high stirring, until the sugar dissolves, 2 to 3 minutes. Remove from the heat and slowly whisk in the flour, the remaining tablespoon of bourbon, and salt. Return to the heat and bring to a boil. Cook, stirring constantly, for 1 minute. Remove from heat and stir in the pecans.

  • Drop 1½ teaspoon mounds of the warm batter, spacing them 4 inches apart, onto parchment-lined baking sheets.

  • Bake, in batches, rotating the sheets halfway through, until flat and golden brown, 8 to 10 minutes. Cool on the baking sheets, until firm, 4 to 5 minutes. Transfer to a wire rack to cool completely. (If the batter cools between batches and can’t be scooped, warm it slightly over low heat).

  • Storage suggestion:Keep the cookies at room temperature, between sheets of wax paper or parchment in an airtight container, for up to 1 week.

Nutrition Facts

52 calories; fat 3g; saturated fat 1g; cholesterol 5mg; sodium 18mg; carbohydrates 5g; sugars 3g; calcium 5mg.
Advertisement