Bourbon Pecan Truffles (perfect for Derby Day)

160 g Pecan Shortbread cookies (or 1/2 package of 320 g - Aldi)

227 g Pecans (chopped or whole) toasted

1 c (230 g) light brown sugar

1/2 t salt

1/4 c Bourbon

1 t vanilla

2 T maple syrup (or more if needed)

10 oz (283 g) semisweet chocolate chips

2 T vegetable shortening

Pulse the shortbread cookies in the food processor until the consistency of sand.  Tip into a medium bowl.  When the pecans are cook, pulse until finely chopped consistency.  Add to the shortbread crumbs. Add the brown sugar and salt until combined.  Add the bourbon, vanilla and maple syrup.  

Mix together using your hands to full incorporate.  The mixture should come together when squeezed.  Scoop the mixture using a tablespoon and press into walnut-sized pieces.  Place on a lined baking sheet and freeze until solid, about one hour.

Melt the chocolate chips in a double boiler (or microwave carefully).  If the chocolate is thick, add 2 T of shortening and stir together.  When the chocolate is smooth and pourable, dip the frozen truffles in using a fork.  Tap the fork on the side of the bowl to remove excess and use another fork to place onto the lined baking sheet.  Let the candies set until firm, about 20 minutes.

Store at room temperature in an airtight container.  

Belgium Liege Waffles

2 c bread flour (may need more)
1 ½ T sugar
1 t salt
2 t instant or rapid rise yeast

Whisk together and add///

12 T unsalted butter – cut into large cubes
½ c warm milk
1 egg
1 T vanilla extract

Using a dough hook mix on low speed for one minute.  Once mostly combined mix at medium low for 12-15 minutes. 

Rest overnight in a bowl covered with plastic wrap in the refrigerator.

Press cold dough out to about an inch thick

Press Belgium pearl sugar into top of dough.  Roll up using a bench scraper, incorporating the pearl sugar.  Form into a log and cut into 8 equal pieces.  Roll each piece into a 2 x 4 inch oval shape.  Place on a cookie sheet, cover with plastic wrap and let come to room temperature – about 1 ½ - 2 hours. 

Dip each piece into granulated sugar and cook on a waffle iron (gently lay the waffle iron lid down without pressing) for 2 ½ minutes.  Let waffles sit on a wire rack.  Be very careful.  You can get a very nasty burn from molten hot sugar – so handle with two forks.   Enjoy as a snack.