The C Word

Today’s post is bit different because I’m talking about a subject that I don’t enjoy.  In fact, no one enjoys this subject.  A family member was recently diagnosed with….gulp…. cancer!  WTF!?!  I don’t like it, don’t need it, it’s not welcome and certainly not wanted.  So get away!  No, seriously, GET OUT!

I’m not going to mention names for obvious reasons.  But I will tell you that this person has a serious obsession with a special little treat that I make only when on vacation to visit!  Chocolate Bourban Pecan Pie!!!!  This pie is insane!  It’s over the top in every way.  When I heard the news, I knew immediately that I needed to send a pie.  The only problem is that it’s 100 degrees everywhere in the U.S. right now.  And there is no way a pie would survive a journey half way across the country.

So onto plan B.

Cookies!  Right?  Surely I could find a recipe for mini chocolate bourbon pecan pies!  Well, surprisingly NO.

So onto plan C.

Figure it out myself.  I was super motivated to make this work and I’m happy to say that the result was incredible!  Plus they shipped perfectly!

WARNING!  The recipe below is NOT healthy!  You will not fit in your pants as well after eating these cookies!  Prepare yourself!

Even though this recipe isn’t healthy, I knew it would be a tasty little treat before all the treatment starts.  Yes, it’s true; I probably should be sending a package of kale; maybe in the next care package.  But for now I’m hoping this is a good way to start off “Operation Kick Cancer Out!”

Mini Chocolate Bourbon Pecan Pies

Filling

  •  1/4 cup Butter
  • 1/2 cup Powdered Sugar
  • 3 Tbsp Light Corn Syrup
  • 3/4 cup Pecans, chopped
  • 2 tsp Bourbon
  • 2 Tbsp Mini Chocolate Chips

Crust

  • 2 cups Flour
  • 1 tsp Baking Powder
  • 1 cup Brown Sugar
  • 3/4 cup Butter, softened
  • 1 Egg
  • 1tsp Vanilla Extract

Melt the 1/4 cup butter in a small saucepan, stir in the sugar and corn syrup and stir until the sugar is dissolved.  Bring the mixture to a boil, stirring constantly.  Remove from heat and stir in pecans, bourbon and chocolate.  Let the mixture cool in the fridge for about 30 minutes.

Preheat the oven to 350 degrees.  Beat the 3/4 cup butter with brown sugar, egg and vanilla extract until creamy.  Stir in the flour and baking powder.  Roll the dough into approximately 1 inch balls and press into the bottom of a greased muffin tin.  Press the dough with your thumb about 1/4 of the way up the sides.  It should look like a mini crust.  Fill each crust with the pecan filling – approximately 1-2 teaspoons of filling per crust.

Bake for 9-11 minutes.  Allow the cookies to cool in the muffin tins for 5-7 minutes.  Then gently loosen from the edges with a small knife or skinny spatula.  Then cool completely on a cooling rack.

 

Roll the dough into little balls.

Press into the muffin tin.

Add the bourbon-chocolate-pecan filling.

It’s important to let them cool in the pan for a few minutes before trying to remove.  Then allow to cool completely on a cooling rack.  You are going to have a hard time letting them cool…..you will be drooling!

I couldn’t resist!

Are these adorable or what!?!

I packed them in a container with parchment paper between each layer.  Then I packed it inside a cooler box with a few ice packs and the mini pie cookies arrived in perfect condition!

I also made a drop cookie version of Chocolate Bourbon Pecan Pie Cookies.  Recipe to come soon!

Whitney

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3 comments


  1. What a wonderful little treat. Love your pictures.

  2. Looks so delicious with the filling!! Great to go with a cup of coffee!! ;)

  3. Pingback: Chocolate Bourbon Pecan Drop Cookies | Squash Blossom Babies

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