Bourbon Peach Sunset Sandie

 

Ingredients

1 cup unsalted butter, softened

1/2 cup granulated sugar

1/4 cup light brown sugar, packed

2 cups all-purpose flour

1/2 cup pecans, finely chopped

1/2 tsp salt

2 large peaches, peeled and diced

1/4 cup light brown sugar

2 tbsp bourbon

1 tsp vanilla extract

1/2 tsp ground cinnamon

1 cup powdered sugar

1 tbsp bourbon

1 tbsp heavy cream

1/2 tsp orange zest

For Garnish (optional):

1/4 cup toasted pecans, crushed

1 pinch flaky sea salt

Directions

Preheat oven to 350°F and line two baking sheets with

parchment paper.

Cream together softened butter, granulated sugar, and

1/4 cup brown sugar until light and fluffy.

Gradually add flour, salt, and finely chopped pecans,

mixing until a stiff dough forms.

Roll dough into 1-inch balls, place on baking sheets, and

use your thumb to create a deep indentation in the center

of each.

Bake for 12 to 14 minutes until the edges are just barely

golden, then cool completely.

In a small saucepan, combine diced peaches, brown

sugar, bourbon, vanilla, and cinnamon; simmer over

medium heat for 10 minutes until thick and syrupy.

Allow the peach filling to cool before spooning a small

amount into the center of each cooled cookie.

Whisk together powdered sugar, bourbon, heavy cream,

and orange zest to create a thick glaze.

Drizzle the glaze over the cookies and top with crushed

pecans and a tiny pinch of flaky sea salt.

Nutritional Info (per serving, serves 18)