12 tablespoons unsalted butter (at room temperature)
3/4 cup lightly packed light brown sugar
1 large egg
1/2 teaspoon vanilla extract
2 teaspoons bourbon
1/2 cup fine yellow cornmeal
1 3/4 cups all-purpose flour
1 large egg yolk beaten with 2 tablespoons water for egg wash
1/2 cup unsalted pine nuts

Preheat oven to 375 degrees F.

Combine butter and brown sugar in the bowl of an electric mixer and beat at medium speed for 30 seconds or until smooth. Add egg and beat for 1 minute or until well blended. Turn mixer to its lowest speed and add half of the flour and cornmeal, Blending just to combine. Beat in the bourbon and vanilla extract, then the remaining flour mixture.

Roll dough between 2 sheets of wax paper to a thickness of 1/4 inch. Place on a baking sheet and refrigerate for 30 minutes or until firm.

Cut out shapes with a cookie cutter and place them on a parchment paper-lined or nonstick cookie sheet. Brush the cookies with the egg wash. Gently press a few pine nuts into each one. Refrigerate the cookies for 10 minutes.

Bake cookies for about 15 minutes, until very lightly browned around the edges. Cool on the baking sheet on a wire rack.