I haven’t done much holiday baking this December but did find a new cookie for Santa to sample, Bourbon-Pecan-Gingerbread Cookies! This cookie has a fluffy, muffin-like texture with a bourbon glaze on top!
I ended up with more cookies than the recipe called for so there’s plenty to share. They’re also large cookies so one is satisfying and plenty to sink your teeth into and enjoy with your afternoon cuppa or morning coffee, ‘tis the season after all :)
I had a little cookie and tea inspiration from my Birds of a Feather Advent Calendar so the cardinals have flown in to join Santa.
Bourbon-Pecan-Gingerbread Cookies, recipe courtesy Southern Living
Yield: Makes about *2 dozen. *I ended up with 3 ½ dozen large cookies.
4 cups all-purpose flour
2 teaspoons kosher salt
1 teaspoon baking soda
*2 teaspoons ground cinnamon
*2 teaspoons ground ginger
*1/2 teaspoon ground cloves
*1/2 teaspoon ground allspice
*1/2 teaspoon ground nutmeg
(*I substituted 5 1/2 teaspoons pumpkin pie spice since I had it on hand)
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
2 cups toasted pecan halves
BOURBON GLAZE, recipe to follow
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. (* The video for this recipe says to chill 6 hours. I chilled my dough 4 hours, long enough to be sure it’s cold enough so the cookies don’t spread when baked.)
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. Transfer to wire racks to cool; drizzle with Bourbon Glaze.
Yield: Makes about 1 1/2 cups
(I made half a recipe; 1 1/2 cups sugar and decreased the amount of bourbon to 2 tablespoons)
6 tablespoons bourbon
3 cups powdered sugar, sifted
3 teaspoons water
Stir together bourbon and powdered sugar in a small bowl. Stir in water, 1 tsp. at a time, until desired consistency. If you don’t want to use bourbon in the glaze substitute 1 teaspoon vanilla.
You can find a printable recipe from Southern Living, here.
Santa/Cardinal Cookie Jar, Teapot and Plates/ HomeGoods, several years ago.
Have you started or finished your holiday baking?