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