Bourbon pecan sandies from Cookies: The New Classics (page 75) by Jesse Szewczyk

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Astrid5555 on April 29, 2023

    Subtle Bourbon taste, great crunch from the pecans. Excellent cookies!

  • Jviney on February 12, 2022

    These are good! I made the dough and froze for a couple of weeks, thawed a log on the counter for ten minutes and it sliced very well. They have a lovely subtle flavor, serving them tonight with crème fraiche crème caramels from Dinner in French.

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