Sea Salt Bourbon Pecan Cookies

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tsp Baking powder
  • 1 1/2 cup Brown sugar
  • 1 Fleur de sel
  • 1 cup Powdered sugar
  • 3/4 tsp Salt
  • 2 tsp Vanilla

• Nuts & Seeds

  • 1 cup Pecans

• Dairy

  • 3/4 cup Butter
  • 1/3 cup Heavy cream

• Beer, Wine & Liquor

  • 1 1/2 tbsp Bourbon

Found on garlicandzest.com

Description

Ingredients

• 1 cup brown sugar
• 3⁄4 cup butter (softened)
• 1 egg
• 1teaspoon vanilla
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 2 cups all purpose flour
• fleur de sel (fine sea salt)
• 1 cup chopped pecans
• 1⁄2 cup brown sugar
• 1⁄4 cup heavy cream
• 1 teaspoon vanilla
• 1 1/2 tablespoons bourbon
• 2 teaspoons heavy cream
• 1 cup powdered sugar

Directions

• 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.