| Level: | Easy |
| Total: | 2 hr 30 min |
| Active: | 30 min |
| Yield: | about 24 |
Ingredients
- 1 1/3 cups pecans
- 2 tablespoons plus 2 teaspoons rye whiskey
- 3/4 cup dark rye flour
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, at room temperature
- 3/4 cup packed dark brown sugar
- 1 teaspoon pure vanilla extract
- 1 cup confectioners’ sugar
- 2 to 3 teaspoons water
Instructions
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Spread the pecans on a rimmed baking sheet and bake until lightly toasted, 8 to 10 minutes. Let cool completely. Set 24 whole pecans aside for topping and finely chop the rest; transfer to a bowl. Pour 2 tablespoons whiskey over the chopped nuts, stir to coat and let sit until almost all the whiskey is absorbed, at least 10 minutes.
- Whisk the rye flour, all-purpose flour, baking powder, baking soda and salt in a medium bowl. Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in the pecan-whiskey mixture and the vanilla until just combined. Reduce the mixer speed to low; beat in the flour mixture until combined.
- Line 2 baking sheets with parchment paper. Roll tablespoonfuls of dough into balls, squeezing the dough together if it is crumbly. Arrange 2 inches apart on the prepared pans and press a pecan into the top of each.
- Bake, switching the pans halfway through, until the cookies are just set around the edges but the centers are still soft, 12 to 15 minutes. Let cool completely on the pans.
- Make the glaze: Whisk the confectioners’ sugar, the remaining 2 teaspoons whiskey and 2 teaspoons water in a small bowl until smooth and thick. Gradually stir in up to 1 more teaspoon water to thin if necessary. Drizzle over the cookies; let set 10 to 15 minutes.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 136 |
| Total Fat | 7 g |
| Saturated Fat | 2 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 2 g |
| Sugar | 12 g |
| Protein | 1 g |
| Cholesterol | 8 mg |
| Sodium | 47 mg |
Reviews
I just made these and they are very crumbly. I think they need an egg. Also – definitely do NOT put the toasted pecans on top of the cookies pre-bake for two reasons:
1. THE PECANS WILL BURN
2. The cookies will fall apart if you put pressure on them.
All things considered, mine were delicious. I used melted chocolate to stick the pecans on after the cookies cooled and I used melted chocolate as the drizzle instead of the suggested glaze.
I was excited to try this recipe, as I loved the idea of that rye flour with that hint of whiskey. But something is VERY VERY wrong here! The dough didn’t come out merely a tad crumbly…it’s the MOST crumbly dough I’ve ever tired to handle. I kept reading and re-reading the recipe thinking “Am I missing something? How is this supposed to stay together?” Apparently…it isn’t! The balls I managed to make were lumpy looking rather than round, and fell apart when I tried to press pecan halves into them. I ended up balancing the pecan halves on top of the ones that kinda-sorta stayed together, praying they’d melt into the cookie as it baked. This recipe is missing glue, be it more butter or an egg or some extra liquid. And how are the toasted pecans on top NOT supposed to burn being in the oven for another 15 minutes? Food Network: PLEASE REVIEW THIS RECIPE! Either it’s missing something, or it simply need adjusting because I can’t do in my home kitchen what you seem to be able to do–namely form the raw dough into balls, let alone balls that hold their shape long enough to get them into the oven!