Bourbon-Pecan-Gingerbread Cookies

• 4 cups all-purpose flour
• 2 teaspoons kosher salt
• 2 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground nutmeg
• 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
• Parchment paper
• 2 cups toasted pecan halves

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 350u0b0. 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 at 350u0b0 for 15 to 18 minutes or until edges are lightly browned. Cool on baking sheets 5 minutes. Drizzle with Bourbon Glaze. Transfer to wire racks; cool.

allpurpose, kosher salt, ground cinnamon, ground ginger, baking soda, ground cloves, ground allspice, ground nutmeg, pecans, brown sugar, bourbon, buttermilk, molasses, eggs, lemon zest, orange zest, paper, pecan halves

Taken from www.myrecipes.com/recipe/bourbon-pecan-gingerbread-cookies (may not work)