Instructions: Heat oven to 350 degrees; line 2 baking pans with parchment paper; set aside. In a medium bowl, sift together flour, salt, and baking soda.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and the light-brown sugar until light in color and well blended. Add the egg and bourbon (or juice); beat until combined. Gradually add the sifted ingredients, and mix until just incorporated.

In a small bowl, combine the pecans, dark-brown sugar, cinnamon, and sour cream. Set the filling aside.

Roll the dough into eight dozen 1/2-inch balls. Working in batches, place balls on the prepared baking pans, spaced 1 1/2 inches apart. Insert the end of a wooden spoon into each ball. Fill each hole with 1/4 teaspoon filling.

Bake until filling melts into the cookies, 8 to 10 minutes. Transfer cookies to a wire rack to cool. Repeat with remaining dough. Store in an airtight container up to 1 week.

This recipe yields about 8 dozen cookies.

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