This week’s Tuesdays with Dorie recipe from Dorie’s Cookies is a lovely light shortbread with loads of flavour: Pecan Butterscotch Shortbreads.
Dorie says:
There are certain ingredients that can only be described as warm. For me, brown sugar and vanilla are warm flavors; butter is too; and nuts, if they’re toasted, can be as well. All of these ingredients, along with Scotch whiskey and best-quality milk or white chocolate, are in these cookies, and they’re what make these tender, just a bit chewy shortbreads.
Dorie’s recipe makes 40 but because we’re coming up to December and I’m working on a ton of recipes for my “12 Days of Holiday Treats”, I certainly didnt need 40 extra cookies so I made 14 of the recipe – a nice amount for a little treat through the week but not overwhelming (and totally do-able if you have a scale for the ingredients (<< affiliate link but this is the scale I use!).
This dough is interesting – it comes together like chocolate chip cookie dough – it’s fairly sticky – but you roll it out and chill it for a good long time. Then you use cookie cutters to cut out the cookies and place them in a muffin tin to bake up perfectly round (again, affiliate links but again, these are the exact products I use and swear by)! I used white chocolate and walnuts because that’s what I had on hand. I didn’t use whiskey (as it was only going to be 1/2 tablespoon for 10 cookies) and wonder if it would have made them taste more “butterscotchy”? These were delightful in flavour and texture but not what I would call “butterscotch”/
The cookies cut out pretty thick but they spread slightly in the bake process to form a cookie that’s crispy on the outside and a little chewy on the inside (don’t cut them too thin otherwise they will just be crispy disks) – so good and so more-ish (they are only small so…).
Another winner from Dorie!
Get the recipe for Dorie Greenspan’s Pecan Butterscotch Shortbreads from Dorie’s Cookies on p 194 of Dorie’s Cookies!
Want more cookie recipes? Buy Dorie’s Cookies on Amazon (this link should bring you to the Amazon store geographically closest to you) or for free worldwide shipping, buy from The Book Depository. Then join us over on Tuesdays with Dorie and bake your way through the book!
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Disclosure: I was provided with a copy of “Dorie’s Cookies” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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Scaling back is a good thing this time of year, although I have cached some in the freezer for cookie trays in December. You know, we could not really detect the whiskey in the cookie, so I am wondering if it had another purpose other than just taste. Your cookies look lovely, a beautiful color. Nice post!
Whoa, these look seriously moreish.
You are right with making them a little thicker so they are chewy in the center!
I didn’t taste the whiskey either. I thought the brown sugar made them taste butterscotchy. Good luck with all the baking. You are an inspiration.