Burbon Pecan Chews
- 2 cups all purpose flour
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup unsulfured molasses
- 1/2 cup unsalted butter (1 stick)
- 1/4 cup bourbon
- 1 cup packed light brown sugar
- 4 cups coarsely chopped toasted pecans
- 1. Whisk to combine flour, salt and cinnamon. Cook molasses and butter in a small sauce pan over low heat, stirring until butter is melted and mixture is smooth. Let cook slightly, then stir in bourbon. Transfer to a bowl, whisk in brown sugar until smooth. Stir in flour mixture and 1 cup pecans. Chill dough 1 hour or up to 1 day.
- 2. Preheat oven to 400 degrees. Shape dough into balls (about 1 tablespoon each); roll balls in remaining 3 cups pecans, and place on parchment-lined baking sheets, spacing 2 inches apart. Bake, rotating sheets halfway through, until browned on edges, 9 to 11 minutes. Let cookies cool on sheet 3 minutes then transfer to wire racks to cool completely. Cookies can be stored in an airtight container at room temperature up to one week.
flour, salt, cinnamon, unsulfured molasses, unsalted butter, bourbon, brown sugar, pecans
Taken from www.epicurious.com/recipes/member/views/burbon-pecan-chews-50106659 (may not work)