Molasses Ginger Cookies with Bourbon-Glazed Pecans

Photo by Amy Pezzicara

recipe heading-plus-icon


4 dozen

  • 3 heaping cups unsifted self-rising flour (or 3 cups all-purpose flour with 1 tablespoon baking powder)
  • 2 cups granulated sugar
  • 2 tablespoons dark molasses
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 teaspoons dried ginger
  • About 50 whole pecans
  • 1 tablespoon butter
  • ½ cup brown sugar
  • 1 jigger bourbon
  1. Preheat oven to 375 degrees.
  2. In a large bowl, mix first 6 ingredients together well. Grease and butter a large baking sheet. Drop dough by teaspoonfuls onto baking sheet. Bake 8–10 minutes.
  3. When warm cookies come out of oven, push 1 whole pecan into the center of each cookie. Place on a baking rack to cool.
  4. While cooling, make glaze by sautéing butter, brown sugar, and bourbon over low heat. Let cool slightly and drizzle glaze over cooled cookies.
  • from Chef Art Jennette of Checker BBQ & Seafood, Jacksonville, FL

Leave a Reply

Be the first to comment.