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Molasses Ginger Cookies with Bourbon-Glazed Pecans


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.
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