The hubs decided that this year, he would sign up to cook at EGGtoberfest. What the heck is that? Well, the Big Green Egg is an outdoor ceramic grill, smoker and oven. Most owners (EGGheads) are major league evangelists for the product – this event is a forum for fans to meet, learn new cooking techniques and provide an opportunity for those thinking about purchasing a Big Green Egg the chance to see the product in action.
What does this have to do with cookies? Well, I’ll be joining the hubs this year and in addition to whatever meat item he’ll be grilling/smoking, I’ll be using the EGG to bake cookies to share with the crowd. Should be fun!! If you’re in the Atlanta area on October 15th, come on out and see us!
With all the testosterone that will likely be floating around the event, I figured I should develop a recipe that does not contain chocolate, caramel, candies or anything else that could be dubbed as “girly.” The fact that I’m making cookies on the EGG is girly enough.
What I came up with is a cookie that includes both booze and nuts. I’m no expert at math but it seems pretty simple that booze + nuts = men, right? (Insert immature giggling here :-)). Plus, these are two items that a lot of dudes may be ingesting anyway if they were watching college football rather than roaming around EGGtoberfest on a Saturday afternoon in the fall.
Ladies AND gentleman, this recipe has two phases. (1) Making bourbon glazed pecans and (2) making the actual cookies. Is it more work than your typical cookie recipe? Yes, but it’s not more complicated…just a little bit more time consuming. Is it worth it? Heck, yeah!!
What you get in the end is a heavenly batch of Bourbon Pecan Cookies. The best part is you can make these in your oven at home. I’ll share that version with you all below…but in case, you want some tips on how to bake these (or any other cookies) on a Big Green Egg, just leave a comment or send me an email.
Bourbon Pecan Cookies
Bourbon-glazed pecans (recipe adapted from Ramona Werst @ Realtexasblog.com)
- 4 c. pecan halves
- 1 c. butter
- 1 1/2 c. brown sugar
- 1 tsp. cinnamon
- 1 tsp. salt
- 1/4 c. bourbon
Roast the pecans in a 350° oven for 5-7 minutes until fragrant.
In the meantime, melt the butter in a large skillet over medium-high heat.
Mix the brown sugar, cinnamon and salt together in a small bowl.
Add the pecans and sugar mixture to the melted butter in the skillet. Cook for 8-10 minutes, stirring often, until the mixture starts to resemble a glaze.
Add the bourbon. Cook 1-2 more minutes.
Pour the mixture onto a greased cookie sheet (I use my silpat liner).
Allow to cool for 20-30 minutes and break apart into chunks. I like to keep the pecans as whole as possible so you get big pieces in the cookies.
- 2 1/4 c. flour
- 1 tsp. baking soda
- 1 c. butter, softened
- 3/4 c. brown sugar
- 1/4 c. sugar
- 1 (3oz.) package instant vanilla pudding mix
- 2 eggs
- 1 tsp. vanilla
- 3 Tbsp. bourbon
- 3 c. bourbon-glazed pecans (you will have 1 c. left over from the recipe above)
Preheat oven to 350°.
Combine the flour and baking soda, set aside.
In a large bowl, cream together the butter and sugars. Beat in the instant pudding mix until blended. Stir in the eggs, vanilla and bourbon.
Blend in the flour mixture.
Stir in the nuts.
Drop by rounded spoonfuls onto greased cookie sheets (I use my silpat liner). You really need to use a greased or lined pan (you could use parchment paper) because the glaze on the pecans might make your cookies stick otherwise.
Bake for 10-12 minutes until edges are golden brown. They might look a little bit under-done. This is okay – they will continue to bake on the cookie tray as they cool. Once they are comfortable to touch, transfer to a cooling rack.