YIELD Makes about 2-1/2 dozen cookies
INGREDIENTS
Cookies 1 cup (2 sticks) butter, softened 3/4 cup granulated sugar 3/4 cup packed light brown sugar 2 eggs 1 tablespoon bourbon 2‑1/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup coarsely chopped pecans, toasted Chocolate-Bourbon Drizzle 1 cup semisweet chocolate chips 1 tablespoon butter 2 tablespoons whipping cream or half-and-half 1/2 cup sifted powdered sugar 3 tablespoons bourbonPREPARATION:
- Preheat oven to 350°F. For cookies, beat 1 cup butter, granulated sugar and brown sugar in large bowl of electric mixer at medium speed until light and fluffy. Beat in eggs and 1 tablespoon bourbon.
- Combine flour, baking soda and salt. Gradually add to butter mixture, beating at low speed until dough forms. Beat in pecans.
- Drop heaping tablespoonfuls of dough 2 inches apart on ungreased cookie sheets. Bake 12 to 14 minutes or until set and edges are golden brown. Let cookies stand on cookie sheets 1 minute. Remove cookies to wire racks; cool completely.
- For glaze, combine chocolate chips and 1 tablespoon butter in medium microwavable bowl. Microwave on HIGH 50 seconds; stir well. If necessary, microwave at 10 second intervals until chocolate is completely melted when stirred. Stir cream into chocolate, then powdered sugar; mix well. Stir in bourbon until well blended. Let stand at room temperature until completely cooled.
- Transfer chocolate mixture to small plastic food storage bag. Cut very tiny corner off bag; drizzle decoratively over cookies. Let stand until chocolate is set.
- Store tightly covered at room temperature or freeze cookies up to 3 months.