The Dorie's Cookies group recipes for November are Coco-Almond Thumbprints (page 288) and Pecan Butterscotch Shortbreads (page 194). This week I chose to make the Pecan Butterscotch Shortbreads.
Ingredient list: flour, cornstarch, butter, brown sugar, confectioner’s sugar, salt, Scotch whiskey, vanilla, pecans, white or milk chocolate (I used half of each because it seemed like one less thing I would need to make a decision about, a good thing in my mind).
This recipe is easy enough but does take a bit of planning and figuring. It needs to spend time cooling off in the frig or freezer for one thing, you can’t just whip up a batch of cookies, bake, and sample them in the space of a half hour. That said, nothing is difficult, and it was fun getting to roll out dough, use a cookie cutter (albeit a fairly boring plain circle one), and bake them off in muffin tins. New things to learn and do in baking are always more interesting.
This was a delicious cookie, nice caramel-ly buttery sugary crunchy tastes going on to make it onto the Let’s Do This Again List. I debated adding the Scotch but when I asked Mark if he would like a full batch of these cookies (40 of them) or a half batch (a much more reasonable 20 of them), he said a half would be fine until he heard me list the ingredients and then he thought maybe a full batch would be best. He also suggested that if the cookie was not quite Scotch-forward enough for you, you could dunk them in said Scotch. We wouldn't tell anyone but by itself, Scotch talks.
The Tuesdays with Dorie group is baking from Dorie Greenspan's book, Dorie's Cookies. The posts are the first and third Tuesdays of the month and can be linked at the main Tuesdays with Dorie website here. You can also find the information on joining in and/or see the posts from those in the group baking along at this location. I don’t publish copyrighted recipes, so if you’d like to bake along, buy the book, it’s well worth it.