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Makes about 1 dozen cookies

• 1 cup toasted, unsalted pecans (be BOLD in your toasting! I recommend 325F 12-15 mins)
• 1 stick butter
• ⅔ cup powdered sugar
• 1 tablespoon bourbon or other liquor (vanilla extract is a good sub if you’re “dry”)
• 1 cup + 3 tablespoons flour
• ¾ teaspoon salt
• +granulated sugar, egg

1. In a food processor, pulse toasted, cooled nuts until broken down into the size of medium pebbles. Add butter, powdered sugar and liquor to the mix and pulse until well combined. Scrape down the sizes of the food processor. Add in flour and salt and pulse just until combined.
2. On the counter, roll the dough out into a 2” diameter log, roll in plastic then refrigerate or freeze for 1 hour until firm.
3. Heat oven to 350F.
4. Pull out and unwrap the roll of dough, dampen the log with water and sprinkle granulated sugar on it’s sides to stick.
5. Slice into ½-inch rounds and arrange on a greased or lined baking sheet 1-inch apart. Egg wash the tops if you want them shiny, totally optional! Bake at 350F for 8-10 minutes until golden brown and brilliantly nutty smelling.

source: https://milkbarstore.com/blogs/christina-tosi-bake-club/bake-club-bourbon-pecan-cookie