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Ingredients
1 teaspoon baking soda
0.5 cup bourbon
1 serving bourbon glaze
2 cups firmly brown sugar dark packed
0.5 cup buttermilk
6 large eggs lightly beaten
4 cups flour all-purpose
0.5 teaspoon ground allspice
2 teaspoons ground cinnamon
0.5 teaspoon ground cloves
2 teaspoons ground ginger
0.5 teaspoon ground nutmeg
2 teaspoons kosher salt
1 tablespoon lemon zest
2 tablespoons blackstrap molasses
1 tablespoon orange zest
2 cups pecan halves toasted
4 cups ground pecans toasted finely
Equipment
bowl
baking sheet
baking paper
oven
Directions
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 35
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.
