Pecan cookies layered with peach jam and lemon cream, finished with bourbon. Cool, creamy, and irresistible.
# What You'll Need:
→ Cookies
01 - 300 g (about 10 oz) buttery pecan cookies
→ Whipped Cream
02 - 480 ml (2 cups) heavy whipping cream, cold
03 - 60 g (1/2 cup) powdered sugar
04 - Zest of 1 lemon
05 - 2 tbsp freshly squeezed lemon juice
06 - 1 tsp vanilla extract
07 - 2 tbsp bourbon
→ Filling
08 - 250 g (about 1 cup) peach jam or preserves
09 - 2 ripe peaches, thinly sliced
→ Garnish (optional)
10 - Extra peach slices
11 - Chopped pecans
12 - Fresh mint leaves
# Steps to Follow:
01 - In a large mixing bowl, whip the cold heavy cream with powdered sugar, lemon zest, lemon juice, vanilla extract, and bourbon until stiff peaks form. Refrigerate until ready to use.
02 - Spread a thin layer of whipped cream in the bottom of a 9-inch (23 cm) loaf pan or baking dish to help the cookies adhere.
03 - Arrange a single layer of pecan cookies over the whipped cream.
04 - Spread half of the peach jam evenly over the cookies.
05 - Top with a third of the whipped cream, spreading gently.
06 - Arrange half of the peach slices over the cream.
07 - Repeat layering: cookies, remaining jam, another third of whipped cream, remaining peach slices.
08 - Finish with a final layer of cookies and the rest of the whipped cream, smoothing the top.
09 - Cover tightly with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow the layers to meld.
10 - Before serving, garnish with extra peach slices, chopped pecans, and fresh mint if desired. Slice and serve chilled.
