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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 325 degrees. Blend the pecans in a food processor until they become a fine meal, but not a paste. | 2. In a mixer beat the butter until it becomes creamy, add the sugar and mix until everything is creamy and lighter in color. Add vanilla and bourbon, followed but the nut meal. Slowly add the flours and salt and mix until a stiff dough is formed . On a piece of plastic wrap pat the dough into a disk 3/4-inch thick. Cover entire dough with plastic wrap and chill in the freezer for 10-15 minutes. | 3. Use a 1-inch cookie cutter to shape the cookies and place them on a lined baking sheet. Bake for 12 minutes or until the bottoms of the cookies begin to brown lightly. Dust with powdered sugar. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pecan	1	cup	toasted cooled blended	286.3467	53.663999999999994	5.8933	6.032
butter	1	cup	unsalted	1368.0	62.856	42.744	115.2
cane sugar	1/2	cup	evaporated unbleached	-	-	-	-
vanilla extract	1	dash		-	-	-	-
bourbon	1	dash		-	-	-	-
wheat pastry flour	1 1/2	cups		-	-	-	-
oat flour	1	cup		420.16	68.328	15.2464	9.4848
sea salt	1/2	teaspoon		-	-	-	-
sugar			powdered	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.