UPDATE: Here is the link to our full live chat recording… hope you find our creative baking chat and tips fun and useful!
Hey guys! Here’s a little Throwback Thursday post to gear up for my Tanaya’s Table guest speaker gig on Bakespace this Sunday, April 19 at 2pm PST.
We’ll be discussing Creative Baking with a few other awesome food bloggers and bakers on a live Google Hangout, so bring your questions, recipes and photos!
You can follow along with the #GetBaked hashtag on social media. Just tune in live right here, or just re-visit the page for the recording of the video afterwards. Here’s all the info you need:
I’m pretty excited to be a guest panelist on my first live Google Hangout. Looking forward to chatting with you all!
Without further ado…
Here’s that Bourbon Pecan Pie Throwback Thursday recipe. Enjoy!
What’s better than cookies and pie? How about cookies AND pie, wrapped up in one delicious and decadent cookie?
Pecan pie is a favorite with my family during the holidays… and really, almost any time of the year. So I thought, why not blend our favorite pie into cookie form for my first year participating in The Great Food Blogger Cookie Swap for a great cause?
These Bourbon Pecan Pie Cookies are gooey, sticky and nutty with a a hint of chocolate and the aroma of vanilla and bourbon to bring it all together. I thought they would make great batches to send to three of my fellow food bloggers to whom I was assigned to send a batch of cheer, in the form of cookies.
I also baked some more of these cookies to share with my fellow Los Angeles-based food bloggers at our annual cookie swap. Last year I made red velvet gooey butter cookies, and these pecan pie cookies seemed to be just as big a hit! In fact, all my fab food blogger friends brought something irresistible to the table.
Check out this one-minute Tastemade video for some baked goods highlights!
Being especially short on time this year due to a major family emergency, instead starting from scratch in formulating this cookie-pie mashup recipe, I decided to do a little background research first. After all, reinventing the wheel is not the greatest use of time, right?
Thank goodness for this Spend With Pennies recipe, because it provided me with a solid base and allowed me more time to adapt the recipe to my taste… and to dress it up with a little bourbon love!
You can definitely modify the recipe below however you would like, depending on how much time you’ve got to do your baking this year. Hope you enjoy these as much as we did. Perhaps you can even start your own cookie swap tradition!
Bourbon Pecan Pie Cookies
- 1 prepared pie crust (check out Crazy for Crust’s all butter from-scratch recipe here)
- 2 tablespoons butter, melted
- 1/2 cup pecans, lightly toasted & chopped
- 1/3 cup packed brown sugar
- 1/4 cup corn syrup
- 2 tablespoons maple syrup
- 2 large eggs, beaten (set aside 2 tablespoons for egg wash)
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1/4 cup bourbon (or more, if desired!)
- 1/4 cup semi sweet or milk chocolate chips (optional)
- 2 tablespoons granulated sugar (optional)
- Preheat oven to 400 degrees.
- In a large non-stick pan, combine butter, pecans, brown sugar, corn syrup, maple syrup, bourbon and salt. Over low heat, slowly stir in eggs (minus the 2 tablespoons for egg wash). Continue to slowly stir on stove over medium-low heat just until slightly thickened (just about the consistency of pudding). Stir in vanilla, remove from heat and set aside.
- Roll out dough and use a 3″ cookie cutter (I used the rim of a glass) to cut out circles. Gently fold the edges in, about 1/8-1/4″
- Brush the egg wash around the pie crust edges for a glossy finish. Sprinkle with granulated sugar for a golden brown crust, if desired.
- Spoon about 1 heaping teaspoon of the pecan pie filling into each circle. Top with chocolate chips, if desired.
- Place on a parchment lined baking sheet and bake for 10 minutes or until filling is just set and crust is lightly golden brown. Remove from oven and cool on a wire rack.