I actually made this about a month ago when it was a million degrees outside so smelling bourbon and pecan flavors really made me ready for fall.

I did not really love pecan sandies growing up. Probably because there wasn’t chocolate in it and I would have preferred a cookie with chocolate. But now that I’m older I’ve discovered that while chocolate is still my go-to, there are a lot of other flavors I really like.

The recipe itself is very easy. You’ll first want to set out some butter so it can come to room temperature. Then you can toast the pecans so they have a chance to cool a little before chopping and using. Once you’ve got all of that done then you can mix the butter, powdered sugar, and bourbon together in a stand mixer. Do this for a few minutes making sure to scrap the sides of the bowl so all of the butter incorporates. Add your flour, salt, and cinnamon and keep mixing. Then you’ll add the pecans and let it mix enough to get everything together.

Divide the dough in half and wrap in like a log in some plastic wrap and let it chill in the freezer for an hour. I kind of got sidetracked and let mine chill for longer than an hour and then it didn’t thaw in time to bake that night so I had to finish it the next day. I just stuck the dough in the fridge so it thawed a little but still remained cold.

Once you’re ready to bake these you’ll some the smaller amount of sugar and cinnamon in a bowl and then roll the log into this mixture before cutting and baking. Loyal readers will not be entirely surprised to learn that once again, I misread a recipe and did all of the cinnamon in the actual dough (I got the sugar part right!). I decided I was going to skip the cinnamon and then I kind of got lazy and just decided I was going to skip rolling it in sugar too. I cut these into nice slices and then baked. Because they were nice and chilled the dough was super easy to cut.

Despite having a little too much cinnamon and not having the cinnamon/sugar coating, these turned out very nicely. It’s very much like a shortbread cookie and would have been perfect with a nice cup of hot tea had it not been so hot outside. I will say that despite having a very strong bourbon smell and taste (I did sneak a bite of the raw dough…) it didn’t really taste like bourbon once it was baked. Still very good though and my husband remarked that it reminded him of fall so maybe that means cooler weather will be here soon!

Baking Ease	10
Time Spent	9
Taste	10
Visual	9 10

Recipe Used: The Kitchn