1cupfrozen cherriespreferably Door County Cherries, thawed, drained, and roughly chopped
½cupfinely chopped pecans
Bourbon Icing
1cuppowdered sugar
2teaspoonsbourbon
2teaspoonswater
Instructions
Bourbon Cherry Cookies
In a small bowl, whisk together the flour, baking powder, baking soda, and salt if using it.
In a small bowl, toss thawed, drained, chopped cherries and pecans with 2 tablespoons of flour mixture. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine butter, brown sugar, and granulated sugar until creamy.
Add the egg and egg yolk and beat for just a few seconds until the yolks are broken up and slightly mixed.
Add the bourbon and mix until the liquid is incorporated.
Add the flour mixture and pulse until just incorporated.
Add cherries and pecans to the dough and mix by hand with a wooden spoon, folding carefully so that they are just incorporated throughout and the entire dough isn’t purple. Cover the bowl with plastic wrap and refrigerate at least 2 hours or up to 24 hours.
Preheat the oven to 350ºF. Line a baking sheet with a Silpat or parchment paper. Use a medium cookie scoop to drop dough onto the prepared pan about 2 inches apart. Bake 10 minutes or until the tops of the cookies no longer look wet and the edges are just beginning to brown. Allow to cool on the pan for about 5 minutes before removing to a cooling rack to cool completely.
Bourbon Icing
Once the cookies are cooled, prepare the glaze by whisking 1 cup powdered sugar, 2 teaspoons bourbon, and 2 teaspoons water in a small bowl until smooth. If the glaze is too thick, add a bit more water. If it is too wet add a bit more powdered sugar. Drizzle glaze over cooled cookies and allow to set before eating or placing in an airtight container to store.
Notes
Tips for customizing buttery bourbon cherry cookies
Throw a big handful of chocolate chips into the batter with the cherries
Leave out the bourbon as outlined above
Swap the flour with a 1:1 gluten-free flour blend to make them gluten free