You'll need a cookie press with a ribbon disk to shape these ridged wafer-like cookies. Chopped pecans are stirred into the cookie dough and sprinkled on the chocolate glaze.
1. Heat oven to 350 degrees F. In large bowl, beat together butter, sugar, egg and salt until fluffy, 3 minutes. On low speed, beat in flour until smooth; stir in pecans and bourbon.
2. Put dough into cookie press fitted with 1-inch sawtooth ribbon disk. Press out long strips on baking sheets. With floured knife, score strips crosswise every 1-1/2 inches.
3. Bake in 350 degrees F oven until edges are light brown, 8 to 10 minutes. Cut cookies along score lines; let cool on rack.Glaze:
4. In small microwave-safe bowl, melt chocolate at 100% power 1 to 1-1/2 minutes; stir until smooth. Stir in bourbon and cream. Dip end of cookie in chocolate; place on waxed-paper-lined baking sheet. Sprinkle with pecans. Let stand at room temperature or refrigerate to set.