This November will be the third time I’ve attended the conference Mixed. It’s one of my favorite conferences of the year. It’s a time when food bloggers get together to learn from each other and make a connection in real life. Most of us know each other from our interaction in our online communities, but it’s extra special when we actually get to see each other face to face.
Dixie Crystals is a returning sponsor this year and they’ve put out a call for cookie recipe entries for their annual cookie competition. I’m tossing my spatula into the ring with this Black Bottom Whiskey Pecan Cookie recipe.
With a full cup of pecans in the batter, these cookies deliver a lot of crunch. The addition of dried cranberries and a splash of whiskey caters to the adult palate while the chocolate slathered bottoms speaks to the kid in all of us.
- 2 Tbsp unsalted butter
- ¼ cup Dixie Crystals granulated sugar
- ¼ cup Dixie Crystals brown sugar
- ¼ cup light corn syrup
- 1½ Tbsp whiskey
- pinch of salt
- ¼ cup plus 2 Tbsp flour
- ½ cup dried sweetened cranberries
- 1 cup pecans, chopped
- ½ cup dark chocolate morsels
- Preheat oven to 375º.
- In a medium sized pot over medium heat, mix together the butter, sugars, corn syrup and whiskey until butter is melted and mixture is smooth.
- Take off heat and add salt. flour, cranberries and pecans. Mix until thoroughly combined.
- Drop by rounded Tbsp onto cookie sheet. These cookies will spread, so only place a half dozen on the cookie sheet at a time,
- Bake at 375º for 8 minutes or until the cookie is golden. Remove from oven and allow to cool for five minutes on the cookie sheet. Once firmed up, transfer to a cooling rack to finish cooling.
- Melt chocolate in a double boiler. Once chocolate is melted and smooth, spread a thin layer of chocolate across the bottom. Place on parchment paper to harden.