Bourbon Pecan Spritz

You'll need a cookie press with a ribbon disk to shape these ridged wafer-like cookies. Chopped pecans are stirred into the cookie dough and sprinkled on the chocolate glaze.

Bourbon Pecan Spritz
Yield: 5-/2 dozen Prep 10 mins Bake 350°F 8 mins to 10 mins


  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup packed light-brown sugar
  • 1 large egg
  • 1/2 teaspoon salt
  • 2 1/2 cups all-purpose flour
  • 1/2 cup ground pecans
  • 2 tablespoons bourbon
  • Chocolate-Bourbon Glaze:
  • 4 squares (1 ounce each) white or semisweet chocolate, chopped
  • 2 tablespoons bourbon
  • 2 tablespoons heavy cream
  • 1/4 cup pecans, finely chopped

Make It

1. Heat oven to 350 degrees F. In large bowl, beat together butter, sugar, egg and salt until fluffy, 3 minutes. On low speed, beat in flour until smooth; stir in pecans and bourbon.

2. Put dough into cookie press fitted with 1-inch sawtooth ribbon disk. Press out long strips on baking sheets. With floured knife, score strips crosswise every 1-1/2 inches.

3. Bake in 350 degrees F oven until edges are light brown, 8 to 10 minutes. Cut cookies along score lines; let cool on rack.


4. In small microwave-safe bowl, melt chocolate at 100% power 1 to 1-1/2 minutes; stir until smooth. Stir in bourbon and cream. Dip end of cookie in chocolate; place on waxed-paper-lined baking sheet. Sprinkle with pecans. Let stand at room temperature or refrigerate to set.

Nutrition Facts

Amount Per Serving: cal. (kcal): 71, Fat, total (g): 4, chol. (mg): 11, sat. fat (g): 2, carb. (g): 7, fiber (g): 1, pro. (g): 1, sodium (mg): 20, Percent Daily Values are based on a 2,000 calorie diet.