bourbon pecan shortbread

Ingredients

• Servings: 3
• 1/2 cup butter, softened
• 1/2 cup confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1 tablespoon bourbon
• 1/4 cup chopped pecans
• 1 cup all-purpose flour
• 2 tablespoons cornstarch

Recipe

• grind the nuts with 1/2 cup flour in a food processor. pulse on and off till the nuts are ground to a fine crumb. add the rest of the flour and the cornstarch. pulse to mix.
• in a separate bowl, cream the butter or margarine. mix in the confectioners' sugar, vanilla, and bourbon. work in the flour mixture. knead the dough until smooth.
• lightly spray your shortbread pan, or an 8 inch round pan, with a vegetable oil spray. firmly press the dough into the pan, working from the center out. poke the shortbread all over with a fork.
• bake at 325 degrees f (165 degrees c) for 35 minutes, or till lightly browned. let cool for 10 minutes in the pan. loosen the edges with a knife, and flip the pan over a cutting board. tap lightly to loosen from pan. cut into serving pieces while still warm.