Martha Stewart Living, 2005
Makes about 5 1/2 dozen
2 cups flour
1/2 teaspoon ground allspice
1 teaspoon salt
1 cup unsulfered molasses
1/2 cup unsalted butter soft
1/4 cup bourbon whiskey
1 cup packed light brown sugar
4 cups coarse chop pecans toasted
Whisk together flour, allspice, and salt in a small bowl; set aside.
Melt molasses and butter in a small saucepan over low heat. Remove from heat; let cool slightly. Stir in bourbon. Transfer to a medium bowl; whisk in sugar until smooth. Stir in flour mixture and 1 cup pecans. Refrigerate dough until firm, at least 1 hour or up to overnight.
Preheat oven to 400°. Scoop balls of dough using a 11/4-inch (1 ounce) ice cream scoop; roll in remaining 3 cups pecans. Space 1 1/2 inches apart on baking sheets lined with parchment paper. Bake until flattened and lightly colored on edges, 9 to 11 minutes. Let cool on sheets 3 minutes. Transfer to wire racks; let cool completely. Store in airtight containers at room temperature up to 1 week.
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