1 roll refrigerated sugar cookies
1/2 cup all purpose flour
1 tablespoon sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
3 tablespoons water
1 and 1/4 cup chopped Georgia pecans
1/3 cup peach jam
1 cup powdered sugar
2 tablespoons water
Heat oven to 350. Line cookie sheet with parchment paper or spray with cooking spray. In large bowl, knead cookie dough, flour, sugar, cinnamon and ginger until well blended. Shape dough into 1-inch balls.
In shallow dish, beat eggs and water until well blended. Place pecans in another shallow dish. Roll dough balls in egg mixture, then coat with pecans - pressing into pecans if necessary.
Place inches apart on cookie sheets. Make small indentation in each cookie, using handle of wooden spoon or finger. Fill each indentation with about 1/2 teaspoon of peach preserves.
Bake 11 to 15 minutes or until light golden brown. Meanwhile, in small bowl, mix powdered sugar and 2 tablespoons water until smooth. If necessary, stir in a small amount of water for desired drizzling consistency. Remove cookies from cookie sheets to cooling racks. Cool 3 minutes. Drizzle bourbon mixture over warm cookies. Enjoy!