A topping of brown sugar, pecans, bourbon and a hint of cinnamon covers a bourbon cookie base. Dust the baked cookie with powdered sugar to finish. These cookies are not overly sweet and the bourbon provides just a mild flavoring.

Ingredients:

Dough:

1 cup all-purpose flour

¼ cup granulated sugar

1/8 teaspoon salt

½ cup unsalted butter, room temperature

2 large egg yolks, divided

3 teaspoons bourbon, rum, or brandy, divided

Topping:

¼ cup firmly packed light brown sugar

¼ cup granulated sugar

2 large egg whites

1 teaspoon ground cinnamon

2 cups pecans, finely chopped

1 teaspoon bourbon, rum, or brandy

1 to 2 tablespoons confectioners (powdered) sugar

Directions:

1. Preheat oven to 350 degrees F. Lightly grease a 9 inch baking pan.
   
   Dough:
2. In a medium bowl, combine flour, sugar and salt; whisk together to mix. With a pastry blender or two knives, cut butter into the flour mixture until the mixture resembles coarse crumbs. Add 1 egg yolk and 2 teaspoons bourbon; stir until mixture forms a smooth dough.
   
   
3. Press dough evenly into baking pan. Bake 15 minutes or until firm but not browned.
   
   Topping:
4. Prepare topping while cookie is baking. In a small heavy saucepan over low heat, combine brown sugar, granulated sugar, egg whites, and cinnamon. Cook and stir constantly until sugars are dissolved, about 2 minutes. Remove from heat and stir in pecans and bourbon.
   
   
5. In a small bowl, add 1 egg yolk and 1 teaspoon bourbon, rum, or brandy.
   
   
6. Brush egg yolk mixture over baked cookie, then spread topping evenly over top.
   
   
7. Bake 15 to 20 minutes or until lightly browned. Leave cookie in pan to cool; place baking pan on wire rack to cool. Cut into 2 inch squares while cookie is still warm, and sprinkle with confectioners sugar.
   
   Makes about 1½ dozen bars
   
   TheBakingPan.com