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In a pan, melt butter over medium heat until lightly browned. Add 1 ¼ cup of pecan nuts and stir until covered. Cook for a few minutes, mixing often until they turn brown. Remove from heat and let cool. Remove 50 pieces of walnuts and set aside. Chop the remaining ones.
Place the remaining nuts that were not buttered, flour and salt in a food processor and process until the nuts are finely ground.
In a large bowl with an electric mixer and at medium speed, beat the butter until acremarla, for about 2 minutes. Gradually add the mashed sugar and beat until soft and light, about 3 minutes and clean the edges once or twice. Mix with the Bourbon and the vanilla extract, then add the egg. Add a third of the flour mixture and lower the speed. Gradually continue adding the mixture until it is incorporated. Add the chocolate pieces and the chopped nuts. Cover with self-adhering plastic and let the dough rest for at least 2 hours or overnight.
Preheat the oven to 176 ° C. Line 2 cookie sheets with waxed paper.
Place on the trays portions of approximately 1 tablespoon soup, with a separation of 5 centimeters between each of them. Flatten slightly with the previously floured hand and crush gently with one of the halves of the nut right in the center of the cookie. The cookies should have a thickness of approximately 1 centimeter.
Bake until the edges and top are lightly browned, about 13 minutes. Allow them to cool in the racks for 5 minutes and then remove them from the racks to cool completely.
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Nutritional information
* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
528.2
kcal
26.41%
Carbohydrate, by difference
38.7
g
12.9%
Protein
5.7
g
11.4%
Total lipid (fat)
40.3
g
62%
100
100
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Ratings(2)
Ma Teresa Aramoni
25/01/2016 18:27:08
A través de iOS
Excelente, aumente ligeramente la temperatura 180 para evitar que se extendieran mucho. Deliciosas!!
Victoria Meza Garcia
23/10/2014 18:25:43
!
Gracias
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