Ingredients
2 c. all-purpose flour
1/2 tsp. ground allspice
1 tsp. salt
1 c. unsulfured molasses
1/2 c. unsalted butter
1/4 c. bourbon
1 c. packed light-brown sugar
4 c. coarsely chopped pecans
Preparation
Step 1Whisk together flour, allspice, and salt in a small bowl; set aside.Step 2Melt 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.Step 3Preheat oven to 400 degrees F. Scoop balls of dough using a 1 1/4-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.
