Bourbon Pecan Puffs
{makes about 5 dozen}
3 1/2 cups chopped pecans
3 egg whites
2 cups lightly packed light brown sugar
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
2 tablespoons bourbon (I use Bulleit)
Place oven racks in the tops and bottom 1/3 of the oven. Preheat oven to 300. Line cookie sheets with parchment.
In a large skillet, toast the pecans, stirring often, until fragrant and toasted. Pour onto a plate or tray to cool. Once cooled, place in a food processor and pulse until finely ground.
With the whisk attachment of an electric mixer, whip the egg whites until soft peaks form. The peak will stand up, then flop over. Add the brown sugar and beat until combined. Scrape down sides and bottom of bowl. Mix in the salt, vanilla, and bourbon. Fold in the pecans.
Use a 2-teaspoon cookie scoop to portion onto the cookie sheets. Bake for about 18-20 minutes, rotating the sheets halfway through. The cookies will be puffed and light golden around the edges. Remove from the cookie sheets using a thin spatula. Cool on a wire cooling rack.
(adapted from The King Arthur Flour Cookie Companion)
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