Makes about 65 bite sized cookies


  • 8 tablespoons unsalted butter
  • ½ ice cube
  • 2-½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup sugar
  • 2/3 cup
  • 1 egg
  • ½ teaspoon vanilla
  • 6 tablespoons bourbon
  • 1 cup pecans, toasted and roughly chopped



Prep: To Toast Pecans: Spread chopped pecans on a cookie sheet, bake in the oven 5-10 minutes at 325. Check occasionally to make sure they do not burn.                                             DSC_7669

  1. Melt butter in medium saucepan over medium-high heat. Cook, gently stirring constantly, until color turn to a golden brown and butter smells nutty. Remove saucepan from heat and continue stirring until butter is a rich brown. Transfer the butter to a small bowl. Whisk in ice cube. Allow butter to cool completely.
  2. In a small bowl, whisk together flour, baking soda, and salt, set aside.
  3. In a large bowl whisk together sugar, dark brown sugar, and egg. Add cooled, melted butter and vanilla, whisk until combined.
  4. Gradually add in flour mixture.DSC_7672
  5. Add bourbon and stir until liquid is absorbed. Stir in pecans. Cover dough with plastic wrap and refrigerate for one hour.DSC_7674
  6. Preheat oven to 325 degrees Fahrenheit.
  7. Roll dough into a ball and place on cookie sheet. Bake 16-19 minutes or until golden on the bottom but still soft to the touch.DSC_7680
  8. Allow cookies to cool on wire cooling rack. (Cookies will continue to harden as they cool.)