Cookie Dough

1. Preheat the oven on convection bake to 350 degrees Fahrenheit.
2. In a large bowl, crack two eggs and pour 2 tsp. bourbon, 2 tsp. maple syrup
   and 1 tsp vanilla.
3. Beat together with a hand mixer on medium speed for approximately 2 minutes.
4. Add 2 tbsp. of softened butter and 1/2 c. Crisco and continue to beat on medium speed until blended together.
5. Add 1 tsp. baking powder, 1/2 tsp. baking soda, and 2 1/3 c. of flour and mix until all ingredients are combined.
6. In an small food processor, chop 3/4 c. of pecans until finely ground.
7. Add the pecans to the cookie batter and mix together until all ingredients are combined.
8. Using a cookie scoop, drop cookies onto a baking sheet and then flatten to approximately 1/2 in. thick.
9. Place in the oven and bake for 8-10 minutes.
10. Place on a cookie cooling rack to cool once cooked. Repeat this process until all cookie dough is used.

Bourbon Maple Icing

1. As the cookies are baking, mix together in a small bowl the milk, confectionary sugar, cinnamon,
   leftover bourbon and maple syrup.
2. Mix until all ingredients are combined.
3. Using the food processor, rough chop the rest of the pecans.
4. On the cooled cookies spread the icing and top with the chopped pecans.
5. Let congeal for approximately 30 minutes and then serve.