Whiskey Caramel Pie Crust Cookies

• Refrigerated

  • 1 Egg

• Canned Goods

  • 3/4 cup Coconut milk

• Condiments

  • 1 tbsp Honey

• Baking & Spices

  • 1 tsp Sea salt
  • 1 cup Sugar

• Nuts & Seeds

  • 1 Pecan, halves

• Bread & Baked Goods

  • 1 package Pie crust, refrigerated

• Dairy

  • 1 tbsp Milk

• Beer, Wine & Liquor

  • 3 tbsp Whiskey

Found on taketwotapas.com

Description

Ingredients

• 1 package refrigerated pie crust
• 1 cup sugar
• 1 tablespoon honey
• 3 tablespoon whiskey
• 3/4 cup coconut milk
• 1 teaspoon sea salt
• pecan halves for garnish
• 1 egg
• 1 tablespoon milk

Directions

• Make the whiskey caramel sauce.
• Combine the sugar, honey, and whiskey in a saucepan and bring to a boil over medium heat.
• Once it comes to a boil, let it boil for 2 minutes.
• Remove from heat and add coconut milk.
• It will splatter so be careful.
• Stir to combine and whisk until smooth.
• Sprinkle in the salt and stir.
• Pour into a glass jar.
• Cool in the fridge for about 30 minutes.
• Preheat oven to 400F.
• Unroll your pie crust (or roll out your homemade one).
• Cut into the shapes you want. I chose a leaf for the season.
• Place the cookies on a parchment-lined baking sheet.
• Brush with egg wash.
• Place a pecan half on the cookie.
• Bake for 10 minutes or until golden brown.
• Remove from oven and cool for 5 minutes.
• Drizzle with Whiskey Caramel Sauce and serve!

Nutrition