You'll need a cookie press with a ribbon disk to shape these ridged wafer-like cookies. Chopped pecans are stirred into the cookie dough and sprinkled on the chocolate glaze.




  • Heat oven to 350°F. In large bowl, beat together butter, sugar, egg and salt until fluffy, 3 minutes. On low speed, beat in flour until smooth; stir in pecans and bourbon.

  • Put dough into cookie press fitted with 1-inch sawtooth ribbon disk. Press out long strips on baking sheets. With floured knife, score strips crosswise every 1-1/2 inches.

  • Bake in 350°F oven until edges are light brown, 8 to 10 minutes. Cut cookies along score lines; let cool on rack.


  • In small microwave-safe bowl, melt chocolate at 100% power 1 to 1-1/2 minutes; stir until smooth. Stir in bourbon and cream. Dip end of cookie in chocolate; place on waxed-paper-lined baking sheet. Sprinkle with pecans. Let stand at room temperature or refrigerate to set.

Nutrition Facts

71 calories; 4 g total fat; 11 mg cholesterol; 20 mg sodium. 7 g carbohydrates; 1 g protein;