Rye Pecan Cookies

Ingredients:

• 1 and 1/3 cups pecans
• 2 tbsp + 2 tsp rye whiskey
• 3/4 cup dark rye flour
• 0.5 cups premium flour
• 0.5 tsp baking powder
• 1/4 teaspoon of baking soda
• 1/4 teaspoon salt
• 90 g unsalted butter, room temperature
• 3/4 cup dark brown sugar
• 1 tsp vanilla extract
• 1 cup powdered sugar
• 2-3 teaspoons of water

Preparation:

1. Position oven racks in the upper and lower thirds of the oven; preheat to 350°F (175°C). Spread the pecans on a rimmed baking sheet and toast for 8 to 10 minutes. Let cool completely. Set aside 24 whole pecans for the topping, finely chop the rest, and transfer to a bowl. Pour 2 tablespoons of whiskey over the chopped pecans, toss to coat, and let sit until almost all the whiskey is absorbed, at least 10 minutes.
2. In a medium bowl, whisk together the rye and wheat flours, baking powder, baking soda, and salt. In a large bowl, beat the butter and brown sugar with a mixer on medium-high speed until fluffy, 2-3 minutes. Stir in the chopped nuts, whiskey, and vanilla extract. Reduce the mixer speed to low and beat in the flour mixture.
3. Line two baking sheets with parchment paper. Scoop 1 tablespoon of dough each and roll into balls, pressing the dough together if it's crumbly. Place the balls 2 inches apart on the prepared baking sheets and press a pecan half onto each ball.
4. Bake, rotating the baking sheets halfway through, until the cookies are just set around the edges but still soft in the center, 12-15 minutes. Let cool completely on the baking sheet.
5. Prepare the glazeIn a small bowl, whisk together the powdered sugar, remaining 2 teaspoons whiskey, and 2 teaspoons water until smooth. Gradually whisk in up to 1 teaspoon more water if needed to thin the glaze. Drizzle the glaze over the cookies and let set for 10-15 minutes.