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Title:	Bourbon-Chocolate Pie Pecan Thumbprint Cookies
Cookie Recipe:	Cookie dough: 1 cup (2 sticks) unsalted butter, room temperature 1 cup brown sugar, packed 2 eggs, yolk and whites separated 1 teaspoon vanilla 2 teaspoon bourbon 2 1/2 cups all-purpose flour 1/2 teaspoon salt 1 1/2 cups toasted pecans, measured then finely chopped 2 tablespoons granulated sugar Chocolate pie filling: 3 ounces semisweet or bittersweet chocolate 2 tablespoons unsalted butter 3 tablespoons granulated sugar 1 tablespoon bourbon 1 tablespoon egg white 1 tablespoon all-purpose flour Pinch of salt In a small microwavable bowl, place chocolate and butter for filling. Microwave in increments of 30 and stir, repeating until completely melted and smooth. Set aside. In a large bowl, cream together butter and brown sugar for about 3 minutes until fluffy. Add in egg yolks, vanilla and bourbon. Mix until incorporated. Lastly, stir in flour, salt and 1/4 cup finely chopped pecans until just combined. Using a medium cookie scoop, portion out dough in 1 1/2 tablespoon balls on a baking sheet lined with parchment paper. In a small bowl, add all egg whites except for 1 tablespoon that will be used for the chocolate filling. Whisk whites well. In another small bowl, combine remaining pecans and 2 tablespoons granulated sugar. Dip each portion of dough in the egg whites then roll in pecan mixture, turning and slightly pressing to coat. Repeat with remaining balls. Once all the balls are coated, use your finger to make a deep indentation in each dough ball (I tried to make mine slightly wider than my thumb to make more room for chocolate!). Place baking sheet in refrigerator for 20 minutes. In the meantime, preheat oven to 350 degrees and finish the chocolate filling. Add sugar and bourbon to the cooled chocolate mixture, followed by the reserved tablespoon of egg white, flour and salt. Beat by hand until smooth. Once the dough has chilled, separate dough onto two baking sheets to allow some room for the cookies to spread. Scoop 1 teaspoon of chocolate filling into each indentation. Bake for 10-12 minutes until cookies are slightly golden brown and chocolate filling looks barely set. Cool cookies on baking sheet for 5 minutes, then transfer them to a cooling rack. Once at room temperature, you can store the cookies in an air-tight container for about 4-5 days.
Submitted by:	Valerie Paquette

Comment

I finally got to try this cookie at the Southern Seasons today and it was very tasty. I voted for this one while I was there. But, I do still like my cookie recipe better.
Wed, Dec 10 2014 9:30 PM

These sound soooo yummy. Can't wait to make them!!!
Mon, Dec 08 2014 11:17 AM

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