Bourbon Roll Slice'n'serve No Bake Cookies
INGREDIENTS:
2 c BUTTER, SOFTENED
2 c SUGAR
8 lg EGG YOLKS, RM TEMP.
3 c ALL PURPOSE FLOUR
2 1/2 ts PURE VANILLA EXTRACT
2 1/2 ts PURE ALMOND EXTRACT
8 lg EGG WHITES, ROOM TEMP
1 c SUGAR
3/4 c CHOPPED PECANS
POWDERED SUGAR
2 c BUTTER, SOFTENED
2 c SUGAR
8 lg EGG YOLKS, RM TEMP.
3 c ALL PURPOSE FLOUR
2 1/2 ts PURE VANILLA EXTRACT
2 1/2 ts PURE ALMOND EXTRACT
8 lg EGG WHITES, ROOM TEMP
1 c SUGAR
3/4 c CHOPPED PECANS
POWDERED SUGAR
In large bowl, cream butter and 2 cups sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Add flour alternating with vanilla extract, almond extract and bourbon, mixing thoroughly.
In another bowl, beat egg whites until soft peacks form. Gradually add remaining 1 cup sugar, whipping until stiff peaks form. Fold egg white mixture into egg yolk mixture. Sprinkle half the pecans onto bottom of well-buttered and floured 10-inch tube pan. Gently fold remaining pecans into batter. Pour batter into prepared pan and bake at 350 F for 1 hour and 20-30 minutes or until wooden pick inserted in center comes out clean. Cool completely before duting with powdered sugar. Keeps well for 1-2 weeks.
In another bowl, beat egg whites until soft peacks form. Gradually add remaining 1 cup sugar, whipping until stiff peaks form. Fold egg white mixture into egg yolk mixture. Sprinkle half the pecans onto bottom of well-buttered and floured 10-inch tube pan. Gently fold remaining pecans into batter. Pour batter into prepared pan and bake at 350 F for 1 hour and 20-30 minutes or until wooden pick inserted in center comes out clean. Cool completely before duting with powdered sugar. Keeps well for 1-2 weeks.