Shelly's Recipe

KENTUCKY BOURBON PECAN DROPS

Category: Cookies

1 cup butter, softened
3/4 cup sugar and packed light brown sugar
2 eggs
1 tbsp bourbon
2 1/4 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup coarsely chopped pecans, toasted
1 cup semisweet chocolate chips
1 tbsp butter
2 tbsp whipping cream or half-and-half
1/2 cup sifted powdered sugar
3 tbsp bourbon

Preheat oven to 350. For cookies, beat butter and sugars in large bowl until light and fluffy. Beat in eggs and 1 tbsp bourbon. Combine flour, baking soda and salt. Gradually add to butter mixture, beating at low speed until dough forms. Beat in pecans.

Drop heaping tbspfuls 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 tbsp 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. 6.Store tightly covered at room temperature or freeze cookies up to 3 months.