Recipe: Bourbon Pecan Pie Cookies For The Food Blogger Cookie Swap

Tanayas Table Bourbon Pecan Pie Cookies 1

What’s better than cookies and pie? How about cookies AND pie, wrapped into one delicious and decadent holiday cookie?

Pecan pie is a favorite with my family during the holidays… 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?

Official Food Blogger FB Cookie Swap 2014 Badge Tanaya's Table

These Bourbon Pecan Pie Cookies are gooey, sticky and nutty with 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 holiday cheer… in the form of cookies, of course.

I also baked some more of these cookies to share with my fellow Los Angeles-based food bloggers at our annual holiday 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 fellow food blogger friends brought something irresistible to the table.

Check out this one-minute Tastemade video for an overview!

The most delectable cookies made in L.A. all crammed into a 1-minute video!

The most delectable cookies made in L.A. all crammed into a 1-minute video!

Being especially short on time this year due to family circumstances, 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 holiday baking this year. Hope you enjoy these as much as we did. Perhaps you can even start your own cookie swap tradition!

Tanayas Table Bourbon Pecan Pie Cookies 2

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)


  1. Preheat oven to 400 degrees.
  2. 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.
  3. 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″
  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.
  5. Spoon about 1 heaping teaspoon of the pecan pie filling into each circle. Top with chocolate chips, if desired.
  6. 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.
  7. Enjoy!

Speaking of cookies, the L.A. Cookie Con & Sweets Show is coming in January! Stay tuned to receive a discount code for Tanaya’s Table followers, plus a behind-the-scenes video of the newest bakery to open in Hollywood serving unique, internationally inspired baked goods!

L.A. Cookie Con Official Blogger Badge Tanaya's Table


Figology Fest + A Recipe For… Whiskey Bacon Fig Jam!

Copyright 2014 Tanaya Ghosh

We be jammin’


I know, right? Whiskey, plus bacon, plus glorious FIGS… who knew? From the fortuitous moment that I got three crates of fresh California Figs from the Food Bloggers Los Angeles’ Figology Fest, endless possibilities started running through my head.

Figs are such a versatile fruit, with so many varieties and complexities in flavor! Allow me to break down some of the different variations in relatable terms– through the language of wine, of course:

  • Black Mission – The Cabernet of figs. Purple and black skin, with a deep, earthy flavor.
  • Brown Turkey – The Pinot Noir of figs. Light purple to black skin, with a robust flavor.
  • Calimyrna – The Chardonnay of figs. Yellow/pale green skin, with a buttery, nutty flavor.
Copyright 2014 Tanaya Ghosh

Clockwise: Calimyrna, Black Mission and Brown Turkey Figs


Not only are figs varied in color and flavor, but they also boast a variety of health benefits. For example, the fig is an excellent source of minerals like calcium, potassium, iron and zinc. Plus, they’re rich in antioxidants and fiber. What’s not to love?

Here are some fun facts… you know, just in case you’re ever on “Jeopardy” and “Figs” happens to be a category: Figs are in season for most of the year (from May through December), and wasps are the only pollinators of this unique fruit. Plus, did you know that 98% of the nation’s fresh figs are grown in California? Or that 100% of dried figs also hail from Cali? Just another reason to be proud of our stellar state! California Love, all the way.

The figfest was not only a great chance to catch up with the fab bloggers that comprise our fun-loving foodie group, but also an opportunity to explore the different ways that figs can enhance any given part of a meal. A variety of fresh figs starred in everything from drinks to savory dishes to desserts during our figgy soiree.

Created by two amazingly talented ladies, Erika (In Erika’s Kitchen) and Judy (Two Broads Abroad), here are some of the goodies they served up for summer “fig-spiration” (okay okay, last fig pun… for now!):

Copyright 2014 Tanaya Ghosh

Left to right: Fig & Olive Focaccia, Fresh Fig Tart, Boozy Fig Milkshake, Stuffed Figs a la Blue


Copyright 2014 Tanaya Ghosh

Spicy Pork & Fig Skewers


Copyright 2014 Tanaya Ghosh

Fresh Fig Tart Slices


Copyright 2014 Tanaya Ghosh

Fig Zinfandel Sorbet with Candied Walnuts and Fig Caramel


After tasting all this “fig-tastic” food (ha… couldn’t help myself!), we went home with an abundance of assorted figs. I really love a good sweet-savory combination, so I thought that a great way to prolong the life of these figs would be to turn a handful of them into a jam. A bacon and whiskey jam, to be exact.

The recipe I created also has a secret little kick– in the form of a dash (or two) of Sriracha!


Copyright 2014 Tanaya Ghosh

The Basics: Fresh Figs, Whiskey, Bacon


For jams like this, I’m a big believer in improvisation and innovation with what you’ve got. So if you don’t have all these ingredients sitting in your pantry, don’t stress– you can always create your own flavor profile using the fig-bacon-whiskey base.

I just love the flavor and texture of using fresh figs here, but the other nice thing about this recipe is that you can substitute dried figs if fresh ones aren’t in season. Big thanks once again to California Figs for the fig love!

So here it is… a little boozy, jammy, hint-of-savory goodness for you to enjoy in any way you can think of!


Copyright 2014 Tanaya Ghosh

Fig Jam: The Evolution


Whiskey Bacon Fig Jam


  • 12 fresh figs (preferably Mission)
  • 4 strips thick-cut bacon
  • 2 tablespoons finely chopped shallots
  • 1/4 cup honey
  • 1/2 cup brown sugar
  • 3 tablespoons red wine vinegar
  • 1/4 cup whiskey
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Sriracha sauce (optional)
  • 1 1/2 teaspoon salt, or to taste
  • 1 tablespoon fresh lemon juice


In a heavy-bottomed pan with a lid, brown the bacon. Remove the bacon and set aside. Drain all but one tablespoon of the bacon fat.

Add shallots and sauté until softened, over medium heat. Add remaining ingredients except lemon juice and bring to a simmer. Once simmering, crumble the bacon and add it to the pot.

Reduce heat and partially cover the pot, while continuing to simmer. Stir occasionally until the mixture reduces to a thicker, syrup-like consistency.

Add lemon juice. Pour mixture into a food processor and blend until smooth.

Final step: enjoy your boozy, bacon-y, figgy jam! It spreads wonderfully on crisp toast, adds a savory-sweet textural component to cool, creamy ice cream, and is great rolled into croissant dough and baked with a little mascarpone or Brie cheese. You can even glaze your chicken with it and bake it for dinner.

Hope you enjoy it as much as we did!

Copyright 2014 Tanaya Ghosh

Whiskey Bacon Fig Jam on Vanilla Ice Cream – A surprisingly craveworthy combination!


This post was sponsored by California Figs. All opinions are my own.

All photos copyright © Tanaya’s Table.