Kentucky Bourbon Pecan Drops

Kentucky Bourbon Pecan Drops

Kentucky Bourbon Pecan Drops


Makes about 2-1/2 dozen cookies


1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 eggs
1 tablespoon bourbon
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup coarsely chopped pecans, toasted
1 cup semisweet chocolate chips
1 tablespoon butter
2 tablespoons whipping cream or half-and-half
1/2 cup sifted powdered sugar
3 tablespoons bourbon


  1. Preheat oven to 350°F. For cookies, beat 1 cup butter, granulated sugar and brown sugar in large bowl of electric mixer at medium speed until light and fluffy. Beat in eggs and 1 tablespoon bourbon.
  2. Combine flour, baking soda and salt. Gradually add to butter mixture, beating at low speed until dough forms. Beat in pecans.
  3. Drop heaping tablespoonfuls of dough 2 inches apart on ungreased cookie sheets. Bake 12 to 14 minutes or until set and edges are golden brown. Let cookies stand on cookie sheets 1 minute. Remove cookies to wire racks; cool completely.
  4. For glaze, combine chocolate chips and 1 tablespoon butter in medium microwavable bowl. Microwave on HIGH 50 seconds; stir well. If necessary, microwave at 10 second intervals until chocolate is completely melted when stirred. Stir cream into chocolate, then powdered sugar; mix well. Stir in bourbon until well blended. Let stand at room temperature until completely cooled.
  5. Transfer chocolate mixture to small plastic food storage bag. Cut very tiny corner off bag; drizzle decoratively over cookies. Let stand until chocolate is set.
  6. Store tightly covered at room temperature or freeze cookies up to 3 months.

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