Bourbon and Chocolate Pecan short bread cookies (eggless)



  • 1\2  Cup  Pecans  chopped
  • 1 Stick (8 tbsp Unsalted Butter, room temperature)
  • 6 tbsp cane sugar
  • 1 cup ap flour
  • 1 Tbsp Bourbon
  • 1 1/2 tsp Vanilla Extract
  •  1\3 cup chocolate chunks
  • raw sugar 2to 3 tbsp


  • Preheat oven to 325F (163C).
  •  add the butter, cane sugar, and vanilla  extract,in a bowl using a hand mixer, beat on medium for about 3 minutes or until smooth  stopping to scrape bowl as needed.
  • Add the bourbon and mix again on medium for about 30 seconds, or until incorporated. Scrape down bowl. Add the chocolate chunk,  flour and chopped pecans and mix  with a spatula. mix until the dough forms of a ball .
  • On a floured work surface, dump out dough and Shape into a log,adding flour as needed so it wont stick to you or the work surface.
  •   Once the log is shaped, wrap the log in plastic wrap. place in refrigerator on a flat surface for at least two hours or up to two days.
  • At this point the dough can be frozen for up to one month.
  • Remove the log from the refrigerator, unwrap the log. Using a pastry brush, brush a thin layer of water all over the surface of the dough. Sprinkle the log with raw sugar, rolling it as needed to cover the surface areas.
  • Line a sheet pan with parchment paper.  cut the cookies 1/4" thick, place the cookies on the sheet Place back in the refrigerator for at least 20 minutes .
  • Bake cookies for 15 to 20 minutes or until golden,  Remove from oven the once they are done. adjust the baking time more or less due to oven variations.
  • They'll crisp up as they cool.
  • Store in a covered container at room temperature for up to two weeks.