Whiskey Cookies
September 5, 2007 at 10:58 am | In recipe |
the flavor is great, but what makes these be my new favorites is the texture they have: crispy but not overly so, tender in the center, kind of chewy. this will be the base for cookies of different flavors in the near future.
feel free to replace one of the tablespoons of soy milk with one more tablespoon of whiskey for a boozier flavor, since it’s not coming out too strong here.
makes 8 cookies.
before you start anything else, chop about
1/4 cup golden raisins, to make 3 T chopped,
and pour
3 T whiskey of your choice
on top, mixing it all up. let sit while you prepare the rest.
1/4 cup granulated sugar
1/4 cup light brown sugar, packed
1/2 cup all purpose flour (spoon and level)
1/2 cup whole wheat pastry flour (spoon and level)
2 t Ener-g egg replacer powder [NO water!] [you can use cornstarch if you can't find Ener-g]
1/4 t ground cinnamon
1/8 t ground nutmeg
1/8 t ground cloves, optional
1/4 t sea salt
1/2 t baking powder
3 T plain soy milk [or other milk alternative]
3 T safflower oil or other mild flavored oil
preheat oven to 350F. line your cookie sheet with parchment paper or Silpat.
in a large bowl, place flours, sugars, spices, egg replacer powder [or cornstarch], salt, baking powder, and whisk to mix well. pour in oil, soy milk, and raisins/whiskey mixture. stir until well combined.
place about 2-3 T worth of cookie dough onto your sheet. you can make 6 large cookies or 8 medium ones.
flatten a bit, as these do not spread much while baking.
bake for 16 minutes or until set and lightly golden brown.
let cool on sheet for a few minutes before placing on cooling rack.
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[...] whiskey cookies chocolate chai snickerdoodles double chocolate stout cookies pumpkin choco chunks cookies zucchini [...]
Pingback by recipe index « have cake, will travel! — September 5, 2007 #
The look fantastic, Celine - would love to try a few!
Comment by Patricia Scarpin — September 5, 2007 #
I just wanted to thank you for all of your recipes for smaller batches of cookies–it is nice to not have to try to cut recipes down so that I don’t have an apt-full of cookies to tempt me! Plus, all of your cookies look/sound/taste amazing, so that is always a plus too! Thanks!
Courtney
Comment by Courtney — September 5, 2007 #
My grandmother, rest her soul, made the best chocolate chip cookies in the South and they looked just like yours and were crisp/chewy like you describe. I later learned the secret was a good shot of bourbon! I had completely forgotten about that. You’ve brought back a wonderful memory for me, along with a huge desire to MAKE THESE COOKIES SOON!
Comment by atxvegn — September 6, 2007 #
Mmm, now whiskey cookies I can do.
Comment by Kayla — September 6, 2007 #
You are the cookie guru! I vote for Celine’s Cookie Zine at once!
Comment by melisser — September 6, 2007 #
Wowie, those look good. As for a whisky sub, I’ve soaked raisins in tea before, and the liquid at the end is sweet and delicious and not tea-like at all… that might make for a good addition to the cookies?
Comment by theresa — September 6, 2007 #
Celine, these look wonderful! They’re getting a bookmark. And I agree with Melisser, too. :)
Comment by Cassie — September 6, 2007 #
you guys are the best!!
thank you for the explanation as to why the texture came out so great, atxvgn! your grandma must have been the best grandma there ever was.
Comment by Celine — September 6, 2007 #
Your cookies look so yummy! Would you bake some exotic muffins for me? Muffin monday #6 is launched, deadline 15th of October… http://7lieues.canalblog.com/archives/2007/08/26/5993792.html
Can’t wait to see what you’d prepare!
Comment by Pernille — September 6, 2007 #
ah ben oui alors, Pernille, count me in! merci pour l’invitation. :D
Comment by Celine — September 6, 2007 #
so many alcohol filled cookies, Celine! jeeez. aha, just kidding. i’m sure they’re delicious! :)
Comment by Hilary — September 6, 2007 #
what can I say, I’m a lush! ;p
not really, but I like finding ways of using the bottles we have without the alcohol being in there anymore. so I guess that makes me more of an anti-lush?
Comment by Celine — September 7, 2007 #
[...] choose to use WWP flour. best of all? they don’t come out flat! and yes, I totally used the Whiskey Cookie recipe as a base. what? I really like [...]
Pingback by Oreo Cookie Cookies, revisited (the recipe) « have cake, will travel! — September 28, 2007 #
[...] Lavender Cookies Carob PB Fudge Cookies Peanut Butter Cookies Black Forest Cookies Tequila Cookies Whiskey Cookies Chocolate Chai Snickerdoodles Double Chocolate Stout Cookies Oatmeal Cookies Chocolate Gingerbread [...]
Pingback by Recipe Index « have cake, will travel! — December 31, 2007 #
[...] Whiskey Cookies Mmmm….now if only I could somehow combine these with the bacon cookies I would be all set. [...]
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