Monday, April 30, 2018

Bless Your Heart Pecan Spritz Cookies with Peach and Bourbon Glaze or Icing

In honor of the Kentucky Derby this weekend, I thought these Bless Your Heart Pecan Spritz Cookies with a Peach and Bourbon Glaze or Icing would be fun! And yes, yes they were:@) We all loved them and thought they had a lot of big flavor. Obviously you could use any disc but I was tickled with the silly name and opted for the heart disc.
 
 After making a Strawberry Glaze a while ago I just had to try some Dollar Tree freeze dried peaches too. 

The natural color is this pale peach, you could bump it up with food coloring if desired-I didn't this time.

I kept my icing consistency nice and thick, held the disposable icing bag (no tip) right on top of the cookie 
and was amused that as the icing came out it kinda resembled a rose. 
Fitting for the occasion don't ya think:@) 
Oh, and as a glaze folks, you might want to double the recipe, make it a little thinner and drizzle over a bundt cake, I'm just sayin'...

To add to the race festivities, there's a nice sipping Mint Julep Tea HERE and fun little betting pool HERE (if your crowd is into that sort of thing:@)

Pecan Spritz
3/4 C butter, softened
3/4 C sugar
1 egg
1/2 C finely ground pecans (consistency of sand)-I used a food chopper, toast nuts if desired, I didn't
1 tsp vanilla extract
1 3/4 C A/P flour
  1. Cream the butter and sugar.
  2. Add egg, pecans, vanilla and flour, mix well.
  3. Add dough to press.
  4. Press cookies on to cool, non-greased baking sheets. I tapped my finger into the center of each cookie to flatten it a bit for the icing.
  5. Bake at 350 for about 10-12 minutes or until golden.
  6. Remove cookies from baking sheet and cool completely on racks.
Freeze Dried Peach and Bourbon Glaze/Icing
For each .7 oz bag of dehydrated fruit (approx 2.5 Tblsp powdered fruit, just use all that's in the bag):
2 Tblsp butter, melted
1/2 C powdered sugar
approximately 1 Tblsp bourbon-I used 1 Tblsp would use more (or some water) for a thinner glaze
  1. Run dried fruit through food chopper.
  2. Mix fruit, butter and powdered sugar.
  3. Slowly add bourbon, a little at a time, until the glaze is as thick as desired.
  4. Place glaze into icing bag and squeeze onto cookies. Heat for a few seconds in microwave if it gets stiff in bag.
  5. Allow glaze to firm up on cookies.
May your horse win!

7 comments:

  1. Both the spritz cookies and glaze look fantastic---definitely perfect with my hot cup of tea!! Have a great week!!!

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  2. Well Bless your heart, Lynn, the cookies turned out so beautifully and I know they tasted great since the whole family loved them. I agree with Liz, as they would be perfect with my cup of tea, too.

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  3. Of course anyone who knows anyone in the south knows what Bless Her Heart really means ;-). Love the title and I just made pecan cookies myself today! Great minds - LOL.

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  4. These cookies not only sound delicious, the glaze sounds amazing!! I've got to try these!!
    Jenna

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  5. What an adorable cookie. I've never seen anything like them before.

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  6. Delicious and beautiful Lynn! With your peach and bourbon glaze they could be 'Be Still My Heart' Cookies :)

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Thanks for stopping by!

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