Ingredients

• 2 1/4 cups Organic Unbleached White All-Purpose Flour divided
• 1 tsp Baking Soda
• 1 tsp Kosher Salt
• 1 cup Butter softened
• 1 1/4 cups Dark Brown Sugar
• 1 Egg
• 1 Egg Yolk
• 1/4 cup Bourbon
• 1 cup frozen Cherries thawed, drained and roughly chopped, preferably Door County Cherries
• 1/2 cup finely chopped Pecans
• 1 cup Powdered Sugar
• 2 tsp Bourbon
• 2 tsp Water

Instructions

1. In a small bowl, whisk together 2 cups plus 2 tablespoons of the flour with the baking soda and salt. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine butter and brown 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.
3. In a small bowl, toss thawed, drained, chopped cherries with 2 tablespoons of flour. 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.
4. 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 11-12 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.
5. 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.