Chocolate Pecan Icebox Cookies
|Unsalted butter||8 Tablespoon (At Room Temperature, 1 Stick)|
|Firmly packed dark brown sugar||1 Cup (16 tbs)|
|Bourbon/Freshly squeezed orange juice||2 Tablespoon|
|Grated orange zest||1 Tablespoon|
|Unbleached all purpose flour||2 1⁄2 Cup (40 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Chopped pecans||1⁄2 Cup (8 tbs)|
|Mini chocolate chips||1⁄2 Cup (8 tbs)|
In a medium size bowl, cream the butter and sugar together until light and fluffy.
Beat in the egg, bourbon, and orange zest.
Combine the flour, baking soda, and salt and sift into the butter mixture.
Stir in the pecans and chocolate chips.
Shape the dough into a roll about 2 inches in diameter.
Wrap it tightly in plastic wrap or wax paper and refrigerate overnight or for up to 1 week.
Preheat your oven to 350Â°F.using a sharp thin bladed knife, cut the dough into 1/4 inch slices and place them on ungreased cookie sheets.
Bake in the middle of the preheated oven until lightly browned and set, about 15 minutes.
Remove the pan from the oven and transfer the cookies to wire racks to cool.
Store in a jar with a loose-fitting lid to maintain the crispness.
They will keep for up to 1 week or they may be frozen