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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 325F degrees. | 2. Puree the pecans in a food processor until they become a fine meal. Don't over-process. If they become a paste, you've gone too far. | 3. In a bowl, cream the butter. Add the sugar and beat until creamy. | 4. Add the vanilla and bourbon (if using). Mix in the nut meal. | 5. Slowly add in the flours and salt and mix until a firm dough is formed. | 6. Place the dough on a piece of plastic wrap and form the dough into a 3/4 inch thick disk. Cover the dough with another piece of plastic wrap and chill 10-15 minutes. this will make it easier to stamp the cookies. | 7. Cut the dough with 1-inch cookie cutter. | 8. Place them on a lined baking sheet. | 9. Bake cookies for 12 minutes, or until the bottoms of the cookies barely begin to brown. | 10. Dust cookies 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	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	unbleached	-	-	-	-
vanilla extract	1 -2	teaspoon		0.0	0.0	0.0	0.0
bourbon	1 -2	teaspoon		-	-	-	-
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.