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Ingredients
- 2 * 2 cup(s) all-purpose flour
- 1/2 * 1/2 teaspoon(s) ground allspice
- 1 * 1 teaspoon(s) salt
- 1 * 1 cup(s) unsulfured molasses
- 1/2 * 1/2 cup(s) (1 stick) unsalted butter, softened
- 1/4 * 1/4 cup(s) bourbon
- 1 * 1 cup(s) packed light-brown sugar
- 4 * 4 cup(s) coarsely chopped pecans, toasted
Preparation
Step 1
Directions
1. Whisk together flour, allspice, and salt in a small bowl; set aside.
2. Melt molasses and butter in a small saucepan over low heat. Remove from heat; let cool slightly. Stir in bourbon. Transfer to a medium bowl; whisk in sugar until smooth. Stir in flour mixture and 1 cup pecans. Refrigerate dough until firm, at least 1 hour or up to overnight.
3. Preheat oven to 400 degrees F. Scoop balls of dough using a 1 1/4-inch (1-ounce) ice cream scoop; roll in remaining 3 cups pecans. Space 1 1/2 inches apart on baking sheets lined with parchment paper. Bake until flattened and lightly colored on edges, 9 to 11 minutes. Let cool on sheets 3 minutes. Transfer to wire racks; let cool completely. Store in airtight containers at room temperature up to 1 week.