Ingredients 3 heaping cups unsifted self-rising flour 2 cups granulated sugar 2 tablespoons dark molasses 1 cup Arbequina Extra Virgin Olive Oil 4 large eggs 2 teaspoons dried ginger About 50 whole pecans 1 tablespoon Butter Olive Oil + more to oil baking sheet ½ cup brown sugar 2 tablespoons bourbon

Directions Preheat oven to 375 degrees. In a large bowl, mix first 6 ingredients together well. Butter Olive Oil a large baking sheet. Drop dough by teaspoonfuls onto baking sheet. Bake 8–10 minutes. When warm cookies come out of oven, push 1 whole pecan into the center of each cookie. Place on a baking rack to cool. While cooling, make glaze sautéing Butter Olive Oil, brown sugar, and bourbon over low heat. Let cool slightly and drizzle glaze over cooled cookies.

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