INGREDIENTS
FOR COOKIES
- 1 cup brown sugar
- 3/4 cup butter , softened
- 1 egg
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 2 cups flour
- 1/2 teaspoon salt
FOR THE FILLING
- 1 cup chopped pecans
- 1/2 cup brown sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla
- sea salt for sprinkling
FOR GLAZE
- 1 cup powdered sugar
- 2 tablespoons bourbon
- 1 tablespoon heavy cream (1-2 teaspoons more if needed)
INSTRUCTIONS
-
Preheat the oven to 350°. Line two baking sheets with parchment paper and set aside.
-
In a medium bowl, add all the ingredients for the filling. Stir to combine and set aside.
-
In a large bowl, cream together the butter and sugar with a hand mixer. Add the egg and vanilla and mix to combine.
-
In a smaller bowl, combine the flour, baking powder and salt — whisk together to combine.
-
Add half of the flour mixture to the butter mixture and mix on low speed until flour is incorporated. Add the remaining flour and mix until just combined. With your clean hands, shape the dough into 1 1/4″ balls. Spray the back of a rounded teaspoon with vegetable spray and make an indentation in the cookie dough. Add one teaspoon of the pecan filling to the indentation. Sprinkle cookies with a pinch of fleur de sel. Bake for 8-12 minutes.
-
Transfer cookies to a cooling rack.
-
In a small bowl combine the powdered sugar, bourbon and heavy cream, stir until smooth and creamy. Drizzle the glaze over the cooled cookies. Let the cookies sit until the glaze has hardened and store in an airtight container, separated by parchment paper.
By: Lisa
(Grabbed from: https://www.garlicandzest.com/sea-salt-bourbon-pecan-cookies/)
