1 tablespoon ground ginger
1½ teaspoons cinnamon
½ teaspoon each allspice, salt and baking soda
½ cup unsalted butter, at room temperature
½ cup brown sugar
½ cup fancy molasses
48 pecan halves
1 In a large bowl, using a fork, stir flour with spices and baking soda. In a medium-size bowl, using an electric mixer on medium, beat butter with sugar until creamy, at least 2 minutes. Gradually beat in molasses. On low, gradually beat in flour mixture and continue beating just until dough starts to come together.
2 Form dough into 3 "logs" either round or square in shape. Wrap each log in plastic wrap and refrigerate until cold, at least 30 minutes or up to 5 days.
3 Preheat oven to 350ᴼF. Lightly spray or oil a baking sheet.
4 To bake, remove dough from refrigerator. Let stand at room temperature for approximately 5 minutes. Slice dough into ¼ inch slices. Place on prepared baking sheet at least 1-inch apart. Gently press a pecan half into the centre of each.
5 Bake in centre of preheated 350ᴼF oven until the cookie edges begin to brown slightly, from 7 to 10 minutes. Remove cookies to a rack to cool completely. Repeat with remaining dough and pecans. Store cooled cookies in an airtight container in a cool place up to 1 week or in the freezer up to 1 month.
Makes 48 cookies
