Monday, February 15, 2010

Whiskey Cookies

These "Wicked Whiskey Chocolate Cookies" are from The Ultimate Shortcut Cookie Book by Camilla V. Saulsbury. The icing below is from the same book. I didn't try the icing, but the recipe is there. The cookies came out well.


-1 19.5-19.8 oz package of brownie mix (I used Betty Crocker's Dark Chocolate)
-1/4 cup of whiskey (I used Seagrams VO)
-1/4 cup of unsalted butter, melted
-1 large egg
-1 1/2 cups of semi-sweet chocolate chips

1. Preheat the oven to 350.
2. Spray cookie sheets with nonstick cooking spray. Mix the brownie mix, butter, egg, and whiskey together with a wooden spoon or spatula until moistened. Stir in the choclate chips.
3. Drop by teaspoons onto the cookie sheets 2 inches apart.
4. Bake 9-12 minutes until cracked in appearance and just barely set at the center.


-6 tablespoons of unsalted butter
-1/4 cup of whiskey or bourbon
-1/4 cup of light corn syrup
-4 ounces of coarsely chopped baking chocolate
-2 teaspoons of vanilla extract
-2 cups of sifted powdered sugar

Combine the butter, whiskey, and corn syrup in a medium saucepan set over medium-high heat. Bring it to a boil, then remove it from the heat and wisk in chocolate until melted. Wisk in vanilla and gradually add powdered sugar untilthe frosting is a spreadable consistancy. Refrigerate for 30 minutes before using.

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