Bourbon Pecan Bars

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Bourbon Pecan Bars
A topping of brown sugar, pecans, bourbon and a hint of cinnamon covers a bourbon cookie base. Dust the baked cookie with powdered sugar to finish. These cookies are not overly sweet and the bourbon provides just a mild flavoring.
Recipe type: Bar Cookie
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9″x9″x2″ Square Pan Prep: Greased Oven Temp: 350° Yield: 2 Dozen Bars Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips

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Ingredients
Dough:
  • 1 cup all-purpose flour
  • ¼ cup granulated sugar
  • ⅛ teaspoon salt
  • ½ cup unsalted butter, room temperature
  • 2 large egg yolks, divided
  • 3 teaspoons bourbon, rum, or brandy, divided
Topping:
  • ¼ cup firmly packed light brown sugar
  • ¼ cup granulated sugar
  • 2 large egg whites
  • 1 teaspoon ground cinnamon
  • 2 cups pecans, finely chopped
  • 1 teaspoon bourbon, rum, or brandy
  • 1 to 2 tablespoons confectioners (powdered) sugar
Instructions
Preheat oven to 350 degrees F. Prepare one 9x9x2 inch square pan; lightly grease the pan with shortening.
Dough:
  1. In a medium mixing bowl, combine flour, salt and sugar; whisk together to mix. With a pastry blender or two knives, cut butter into the flour mixture until the mixture resembles coarse crumbs. Add 1 egg yolk and 2 teaspoons bourbon; stir until mixture forms a smooth dough.
  2. Bake: Press dough evenly into baking pan. Bake 15 minutes or until firm but not browned.
Topping:
  1. Prepare topping while cookie is baking. In a small heavy saucepan over low heat, combine brown sugar, granulated sugar, egg whites, and cinnamon. Cook and stir constantly with a rubber spatula or wooden spoon until sugars are dissolved, about 2 minutes. Remove from heat and stir in pecans and bourbon.
  2. In a small bowl, add 1 egg yolk and 1 teaspoon bourbon, rum, or brandy; whisk with a fork to combine.
  3. Brush egg yolk mixture over baked cookie with a pastry brush, then spread topping evenly over top.
  4. Bake: Bake 15 to 20 minutes or until lightly browned. Leave cookie in pan to cool; place baking pan on a wire cooling rack to cool. Cut into 2 inch squares while cookie is still warm, and use a fine-mesh sieve to sprinkle with confectioners’ sugar.
Tip: My favorite tool to cut bar cookies is a stainless steel dough scraper; simply push the dough scraper straight down into the cookie for straight cuts. Or use a pizza cutter or small kitchen knife to cut the cookie into bars.

Bourbon Pecan Bars

Bourbon Pecan Bars

Bourbon Pecan Bars recipe