Bourbon-Pecan-Gingerbread Cookies

Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas

 

Important: Bake the dough while cold; otherwise, it will spread too much and the cookies will lose their fluffy texture.

Yield:

Makes about 2 dozen

Recipe from

Recipe Time

Hands-on: 20 Minutes
Total: 1 Hour, 30 Minutes
Chill: 12 Hours

Ingredients

4 cups all-purpose flour
2 teaspoons kosher salt
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon baking soda
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
4 cups finely ground toasted pecans
2 cups firmly packed dark brown sugar
1/2 cup bourbon
1/2 cup buttermilk
2 tablespoons molasses
6 large eggs, lightly beaten
1 tablespoon lemon zest
1 tablespoon orange zest
Parchment paper
2 cups toasted pecan halves

Preparation

1. Stir together first 8 ingredients. Stir together ground pecans and next 7 ingredients in a second bowl. Stir bourbon mixture into flour mixture until smooth. Cover and chill 12 hours.

2. Preheat oven to 350°. Drop level portions of dough 2 inches apart onto 2 parchment paper-lined baking sheets, using a 2-oz. ice-cream scoop (about 2 Tbsp.). Place 3 pecans on each cookie.

3. Bake at 350° for 15 to 18 minutes or until edges are lightly browned. Cool on baking sheets 5 minutes. Drizzle with Bourbon Glaze. Transfer to wire racks; cool.

Note:

Ben Mims,

December 2013