Chocolate Bourbon Pecan Cookies

Recipe Rating:	1 Rating5
Categories:	Cookies, Chocolate, Healthy
Keyword:	gluten-free
Serves:	24
Prep Time:	1 Hr
Cook Time:	30 Min

Ingredients

CHOCOLATE BOURBON PECAN COOKIES
3/4 c	butter, softened
3/4 c	evaporated cane sugar
3/4 c	light brown sugar, firmly packed
1	large egg
1 tsp	madagascar bourbon vanilla extract
1/8 c	jim beam bourbon
2 1/4 c	gluten free flour blend*
1/3 c	unsweetend cocoa powder
1 tsp	baking soda
1/2 tsp	salt
1 1/2 c	ghirardelli 60% bittersweet chocolate chips
1 c	chopped pecans
BROWNED BUTTER COFFEE FROSTING
1 c	butter, softened
4 c	powdered sugar
2 tsp	madagascar bourbon vanilla extract
1 tsp	hot water
1/2 tsp	italian roast instant coffee
1/4 c	heavy cream
	whole pecans for decorating cookies

Pinched by DrBadger, and 127 more.

Rhoda Angove

Lightly Salted

Rochester, WA (pop. 11,558)

mamasmixinbowl

Member Since Dec 2011

Rhoda's Notes:

We are three sisters or southern belles as we like to refer to ourselves from the Northwest who secretly pine for the South. We effectively use the rainy days here, to perfect our baking. We have always loved chocolate chip cookies, of course who doesn’t? So armed with our chocolate chip cookie recipe we decided to give it a complete Southern makeover and the Chocolate Bourbon Cookie was born. Not only do we love a good cookie, but a gluten-free one as well. Since our brother is a Naturopath Dr. he has wised us up to finding healthier, gluten-free options to our sweet treats.

Directions

Preheat oven to 350F degrees

In large bowl cream butter and sugars until light and fluffy; beat in egg, vanilla and bourbon.

In medium bowl combine flour, cocoa powder, baking soda and salt; add to creamed mixture. Stir in chocolate chips and chopped pecans.

Drop by heaping tablespoonfuls onto cookie sheet and refrigerate for at least 30 minutes.

After cookies have chilled, place them about 2 inches apart onto nonstick cookie sheet and bake for 12 to 14 minutes. Cool completely on wire racks. Once cooled, frost them and place a pecan on top for the finishing touch.

*Gluten Free Flour Blend
2 cups rice flour
2/3 cup potato starch
1/3 cup tapioca starch
1 teaspoon xanthan gum

Add all the flours together in a bowl and then whisk thoroughly to remove lumps.

Browned Butter Coffee Frosting
Heat butter in a heavy saucepan over medium heat. Stir the butter constantly so that the butter doesn't burn.

Remove from heat when butter turns light brown and gives off a nutty aroma. Let cool completely.

In a medium bowl combine the hot water with the instant coffee and whisk to dissolve. Then add the cooled butter with the dissolved coffee and all remaining ingredients and mix on medium speed until well combined and frosting forms.

Frost each cookie and place a pecan on top. I think you'll agree it's love at first bite!