Bourbon Pecan Crackle Cookies

Today I’m embarking on a weekend of baking. I’m making three different cookies that get formed into balls and rolled in sugar of some kind.   First up are these dark chocolate crackles, they’ve always been one of my favorites.  They’re the kind with the crunchy outside and the soft brownie-like interior.

For a successful early holiday baking experience you need to assemble your arsenal…preferably early in the morning after a good sleep.  Clear the counters and set out the basics: flours, sugars, baking powder and soda, extra measuring cups and spoons, etc.  I bring out large canisters every fall to streamline all the seasonal baking.  Line them up, tops off.  Also set out a pile of dish towels.

I opened up my Martha Stewart cookie app and picked the crackles.  I’ve added pecans and bourbon for a little something extra.

Bourbon Pecan Crackles        ~~~adapted from Martha Stewart
8 ounces bittersweet chocolate, melted
1 cup toasted pecans, finely ground in a small processor
1 tsp baking powder
3/4 cup flour
1/2 tsp salt
1 stick unsalted butter, room temp
1 cup packed brown sugar
2 large eggs
1 tsp vanilla extract
2 Tbsp bourbon
for rolling:
1 cup granulated sugar
1 cup confectioner’s sugar

Melt the chocolate carefully in the microwave.  I use the defrost setting or 50% power.  Start with 30 seconds and stir, checking every 15 seconds until it’s just melted.  Set aside.
Grind the pecans in a small processor.  Then put them in a bowl along with the flour, baking powder and salt.
Cream the butter and sugars till fluffy and then add the eggs, vanilla and bourbon.  Mix in the slightly cooled chocolate, and blend.  Mix in the nut and flour mixture just until combined.  The dough will be soft.  Cover and chill for an hour.
Preheat the oven to 350.
Shape the dough into 1″ balls and first roll in the granulated sugar, then in the confectioner’s.  Bake on parchment or silpat lined baking sheets for 15 to 20 minutes, check them at 15, if the characteristic crackles have appeared, and they’re slightly firm to the touch, they’re done.
Cool on racks.  You can sift more powdered sugar on top of the cookies after they’ve cooled for a whiter look.

Be careful not to overbake these…think of them as tiny brownies…you don’t want them to be dry.

One down, two to go.  I’ll be sending them home with my daughter and her friends for their drive back to college, after a few quality control checks…

 

18 Comments

  • Reply
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  • Reply
    grace
    November 29, 2011 at 12:00 am

    i can’t think of two add-ins finer than bourbon and pecans. :)

  • Reply
    Mary
    November 28, 2011 at 1:04 pm

    Sue, these are an irresistible temptation. I’m going to dig deep and find some time to bake them. They truly sound delicious. I hope you have a great day. Blessings…Mary

  • Reply
    Lizzy
    November 28, 2011 at 1:08 am

    Oh, my gosh, these look fabulous, Sue! I’m always on the look out for new Christmas cookies to bake…and your yummy cookies would be a wonderful addition :)

  • Reply
    Gerlinde in Dallas
    November 27, 2011 at 10:26 pm

    Thanks! They look really good. :)

  • Reply
    Magnolia Verandah
    November 27, 2011 at 11:17 am

    Ooh anything with dark chocolate has me at “hello”. These look especially tantalising drenched in sugar.

  • Reply
    Sue/the view from great island
    November 27, 2011 at 2:20 pm

    Gerlinde—well, I ate them fresh when they were baked, and the rest got packed off to others, but I would guess they’d be best eaten within a couple of days or frozen. They’re so small they probably dry out quickly.

  • Reply
    Susan Lindquist
    November 27, 2011 at 2:31 am

    I love how these cookies look and can just imagine all tht white sugar fluttering down my front as I knosh one! So tasty-looking!

  • Reply
    GG
    November 26, 2011 at 5:22 pm

    I downloaded the Martha Cookie app onto my ipad too! I haven’t used it yet but now you’ve put me in themood for cookies. You certainly are organised, that I envy. GG

  • Reply
    A Trifle Rushed
    November 26, 2011 at 10:41 pm

    My five year old has bookmarked five cookies from the Martha Stewart Cookie App, so I guess we had better bake one or two! I love yours they look so perfect, and like Victoria I just love all the ingredients gathered at the beginning of the baking session!

  • Reply
    Gerlinde in Dallas
    November 26, 2011 at 10:11 pm

    You can’t go wrong with bourbon and pecans! With their soft interiors, do these keep well or is it better to freeze them?

  • Reply
    Inside a British Mum's Kitchen
    November 26, 2011 at 9:57 pm

    I love it – a weekend of baking! count me in!! these cookies look so good – bourbon pecan is a wonderful combination – yum
    Mary x

  • Reply
    Victoria
    November 26, 2011 at 1:48 pm

    two fave shots…all the ingredients piled hiiiiigh…and the ipad…brilliant 21st century baking xxx

  • Reply
    Linda A. Thompson
    November 26, 2011 at 7:12 pm

    I love these cookies! I’ve never heard of rolling them in granular sugar first before the powdered sugar. I’ll have to try it.

  • Reply
    Heather @ girlichef.com
    November 26, 2011 at 2:34 pm

    You had me at bourbon… YUM!

  • Reply
    Brownieville Girl
    November 26, 2011 at 2:30 pm

    Brownie like interior ….. I’m sold!!!!

    I love that you are so organised – I’ll have to come to you for lessons!!

  • Reply
    Mary
    November 26, 2011 at 2:18 pm

    Really? Again? Posting at the same time? :) I just saw that you commented while I was browsing as well. I hope that your shopping went well. You are a braver woman than I!

  • Reply
    Mary
    November 26, 2011 at 2:16 pm

    oh dear. Sue, Sue, Sue. This is not good. Not good at ALL. You’re just brought me over to the dark side. I’ve rolled my eyes and insisted I’m just fine without it, but now, oh boy. I NEED an iPad. Preferably one with a cute green cover. Oh and those cookies. I need them too!

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