In recent years, I’ve discovered that I kind of have a thing for bourbon.
And I kind of have a thing for adding bourbon to dishes to make them all the more decadent.
And I’m fairly positive anyone who reads my food posts at The Perch thinks I only cook with bourbon and am maybe a bit of a lush… because I’ve featured it several times there this year and shared none of that bourbon love over here.
Well, I’m fixing that today.
A few nights ago, my husband mentioned he’d like to give cookies to some co-workers before the holidays. This week has been bonkers, what with finishing up work before my Christmas vacation, completing as much as humanly possible for The Speckled Palate and trying to balance a social life, among other things.
BUT I still had one final recipe to finish for Christmas Cookie Week. And seeing that this week has been nuts, I hadn’t had time to bake it just yet.
So what did he and I do?
We adapted my grandmother’s classic Pecan Tassie recipe… and added bourbon. Because bourbon makes everything delightful.
The chance we took majorly paid off because these little pies? Well, let’s just say they’re divine and a nice, festive nod to my Bugga, who I miss dearly this time of year.
- For the Crust
- 4 oz. cream cheese, softened
- ½ cup unsalted butter, softened (1 stick)
- 1 cup unbleached all-purpose flour
- For the Filling
- ¾ cup dark brown sugar
- 1 tablespoon unsalted butter, melted
- 2 tablespoons bourbon
- 2 eggs
- 1½ cups pecans, halved
- Preheat the oven to 350°.
- In a large mixing bowl, cream together the softened butter and cream cheese with a hand mixer. Slowly add in the flour, mixing until incorporated, then set aside.
- In a large bowl, crack the eggs, then scoop in the dark brown sugar. Whisk those two ingredients together, then add the bourbon and melted butter, stirring until the ingredients have been incorporated.
- Spoon the pecans into the mixture, then fold in using a plastic spatula. Set aside until ready for use.
- Next, you’ll form the crusts. Go ahead and grease that mini muffin tin before getting started on this.
- Grab a 1″ piece of dough and roll it into a ball in your palm. Press into the mini muffin tin and create a space for the filling to be poured into.
- When all the dough is pressed into the muffin tin, scoop one tablespoon of the filling into each cup, cleaning up the edges.
- Bake for 30 minutes or until tops have risen and are a light, golden brown. Cool for five minutes, pop the mini pies out of the pan and then enjoy!
Are you a bourbon fan, too?
Want to join in on this celebration of baked goodness? Today’s the final day of the party! Head over to the intro post to Christmas Cookie Week 2013, and I’ll see y’all back here tomorrow for the round-up of all the gorgeous cookie recipes shared during this week!