Bourbon Pecan Gingerbread Cookies

By BearForce

Bake the dough while cold; otherwise it will spread too much.

Ingredients

• Bourbon Glaze:
• 4 cups flour
• 2 tsp. salt
• 2 tsp. ground cinnamon
• 2 tsp. ground ginger
• 1 tsp. baking soda
• 1/2 tsp. ground cloves
• 1/2 tsp. ground allspice
• 1/2 tsp. ground nutmeg
• 4 cups finely ground toasted pecans
• 2 cups firmly packed dark brown sugar
• 1/2 cup bourbon
• 1/2 cup buttermilk
• 2 Tbsp. molasses
• 6 large eggs
• 1 Tbsp. lemon zest
• 1 Tbsp. orange zest
• Parchment paper
• 2 cups toasted pecan halves
• Stir together 6 Tbsp. bourbon and 3 cups powdered sugar, sifted, in a small bowl. Stir in up to 3 tsp. water, 1 tsp. at a time, until desired consistency.

Preparation

Step 1

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 degrees. 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 for 15 to 18 minutes. Cool on baking sheets for 5 minutes. Drizzle with Bourbon Glaze. Cool