Chocolate Bourbon Pecan Cookies

[nverland]

Chocolate Bourbon Pecan Cookies
Serves: 24 Prep: 1 Hr Cook: 30 Min

Ingredients
CHOCOLATE BOURBON PECAN COOKIES
¾ c butter, softened
¾ c evaporated cane sugar
¾ c light brown sugar, firmly packed
1 large egg
1 tsp Madagascar bourbon vanilla extract
1/8 c Jim Beam bourbon
2 ¼ c gluten free flour blend*
1/3 c unsweetened cocoa powder
1 tsp baking soda
½ tsp salt
1 ½ c Ghirardelli 60% bittersweet chocolate chips
1 c chopped pecans

BROWNED BUTTER COFFEE FROSTING
1 c butter, softened
4 c powdered sugar
2 tsp Madagascar bourbon vanilla extract
1 tsp hot water
½ tsp Italian roast instant coffee
¼ c heavy cream
Whole pecans for decorating cookies


Directions Step-By-Step
1 Preheat oven to 350F degrees
2 In large bowl cream butter and sugars until light and fluffy; beat in egg, vanilla and bourbon.
3 In medium bowl combine flour, cocoa powder, baking soda and salt; add to creamed mixture. Stir in chocolate chips and chopped pecans.
4 Drop by heaping tablespoonfuls onto cookie sheet and refrigerate for at least 30 minutes.
5 After cookies have chilled, place them about 2 inches apart onto nonstick cookie sheet and bake for 12 to 14 minutes. Cool completely on wire racks. Once cooled, frost them and place a pecan on top for the finishing touch.

6 *Gluten Free Flour Blend
2 cups rice flour
2/3 cup potato starch
1/3 cup tapioca starch
1 teaspoon xanthan gum
Add all the flours together in a bowl and then whisk thoroughly to remove lumps.

7 Browned Butter Coffee Frosting
Heat butter in a heavy saucepan over medium heat. Stir the butter constantly so that the butter doesn’t burn.
Remove from heat when butter turns light brown and gives off a nutty aroma. Let cool completely.

In a medium bowl combine the hot water with the instant coffee and whisk to dissolve. Then add the cooled butter with the dissolved coffee and all remaining ingredients and mix on medium speed until well combined and frosting forms.
8 Frost each cookie and place a pecan on top.