Welcome to my cookie swap. And this recipe is a classic.
Grandma made them every year but being a good Christian -she would not go the the store to buy the bourbon. She would pay a neighbor to buy her liqueur at the store. So know one at church would see her.
- 2 cups pecan halves
- 2 cups shortbread cookies, crushed into crumbs (about 10 oz.)
- 1/2 cup plus 2 tbsp. heavy cream
- 4 tbsp. light corn syrup
- 2 tbsp. honey
- 9 oz. bittersweet chocolate, finely chopped
- 2 tbsp., plus 1 tsp. bourbon
- 1 vanilla bean
- 1/4 cup sugar
- Place pecans on a baking sheet and toast in the oven for 10 minutes at 350 degrees until fragrant. Set these aside and allow to cool.
- Chop one cup of the pecans into small pieces and add to the shortbread crumbs in a large bowl. Set aside.
- In a small sauce pot, heat together the cream, light corn syrup, and honey. Bring to a boil and pour over the chopped chocolate in a bowl. Let stand for one minute and mix to combine. Pour this mixture over the shortbread and pecans, and add the bourbon. Mix thoroughly.
- Chill mixture for one hour in the refrigerator.
- While mixture chills, slice a vanilla bean in half and scrape out the vanilla inside. Add to sugar and mix together. Chop the remaining pecans finely and add to the vanilla-sugar. Set aside.
- Form the chilled crumb mixture into small balls with a teaspoon and roll them through the pecan-vanilla-sugar. Enjoy immediately or store in a sealed container for up to 5 days.