Sugar + Spice Cookies by Megan Neveu

Author:Megan Neveu [Neveu, Megan]
Language: eng
Format: epub
Publisher: Page Street Publishing
Published: 2022-11-17T00:00:00+00:00

bourbon pecan thumbprints

makes 28 cookies

There are few flavor pairings in the South that are as classic as pecans, bourbon and vanilla. Playing off these complementary flavors, I wanted to create a cookie that is as much fun to make as it is to eat. These cookies are buttery, chewy, salty and sweet. The hints of bourbon and vanilla pair so deliciously well with the salted caramel filling.

INGREDIENTS

for the bourbon pecan thumbprint cookies

2 cups (190 g) pecans

1 large egg, room temperature, divided

2 cups (240 g) all-purpose flour

1 tbsp (9 g) ground cinnamon

½ tsp salt

1 cup (226 g) cubed unsalted butter, cold

½ cup (100 g) granulated sugar

½ cup (100 g) light brown sugar

1 tsp vanilla extract

2 tbsp (30 ml) bourbon

for the caramel filling

1 cup (200 g) granulated sugar

6 tbsp (85 g) unsalted butter

⅔ cup (160 ml) heavy cream

½ tsp salt

for the topping

28 whole pecans

Flaky salt

DIRECTIONS

To make the cookies, process the pecans in a food processor until they resemble coarse sand or the texture of almond flour. Divide the pecans into two bowls, with ½ cup (48 g) in one bowl and 1½ cups (142 g) in the other. Set the bowls aside.

Line a large plate or small baking sheet with parchment or wax paper. This is just for chilling the cookie dough balls and will not be used for baking. Into two small bowls, separate the egg yolk from the white. The yolk will get mixed into the batter, while the white will be used to coat the cookies before rolling in the ground pecans.

In a medium mixing bowl, whisk together the flour, cinnamon and salt until well combined. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter for 2 to 3 minutes, or until smooth. With the mixer on low, stream in the sugars, and then beat on medium-low speed until well combined. Increase the mixing speed to medium for 1 minute. Scrape the bottom and sides of the bowl as needed. On low, mix in the ½ cup (48 g) of ground pecans until well combined. Mix in the egg yolk, vanilla and the bourbon until smooth and well combined. On low, mix the dry ingredients into the wet until just combined. Scrape the bottom and sides of the bowl as needed.

Scoop 1 tablespoon (15 g) of the cookie dough and roll it into a smooth ball with your hands. Dip the cookie dough ball into the egg whites, making sure to completely cover the dough. Roll the coated dough into the remaining ground pecans. Place the coated cookie dough ball onto the lined plate or baking sheet. Repeat for the remaining dough. Use a wine cork, your thumb or the back of a teaspoon measuring spoon to create an indentation in the center of each cookie. Place the cookie dough in the fridge to chill for 30 minutes.

Preheat the oven to 350°F (180°C). Line two large baking sheets with parchment paper.

To make the filling, place the sugar in a small saucepan and heat it over medium-low heat.

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