CARAMEL WHISKEY COOKIES
A bit of yogurt replaces part of the butter in the traditional cookie, but you would never know. I get a lot of requests for these and can't make a cookie tray without them. -Priscilla Yee, Concord, California
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large bowl, beat butter and sugars until crumbly. Beat in yogurt, oil and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into sugar mixture., Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Flatten with bottom of a glass dipped in flour. Bake until edges are light brown, 7-9 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., In a microwave, melt caramels with whiskey; stir until smooth. Spread over cookies. Drizzle with chocolate; sprinkle with salt if desired. Let stand until set. Store in an airtight container.
Nutrition Facts : Calories 93 calories, Fat 4g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 83mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
WHISKEY COOKIES
Make and share this Whiskey Cookies recipe from Food.com.
Provided by ReeceB
Categories Drop Cookies
Time 43m
Yield 72 cookies, 1 serving(s)
Number Of Ingredients 14
Steps:
- Cream the brown sugar and the butter together.
- In separate bowl mix flour and spices together.
- Chop the candied fruits into small pieces.
- Out of flour take 1/2°C and dredge the chopped fruit and pecans.
- In separate container combine the milk and the baking soda.
- Add eggs to the creamed butter and sugar.
- Alternate adding the egg butter mixture with the whiskey into the flour mixture.
- Pour in the fruit and nuts and mix.
- Drop from a small spoon onto slightly greased cookie sheet.
- Bake 13-15 minutes.
Nutrition Facts : Calories 11036.6, Fat 446.3, SaturatedFat 94.9, Cholesterol 994.4, Sodium 5904.4, Carbohydrate 1681.6, Fiber 86.3, Sugar 1235.1, Protein 125.4
CHOCOLATE CHIPS COOKIES WITH TENNESSEE WHISKEY
Here in Tennessee, we would put whiskey in our scrambled eggs if it was socially acceptable. Luckily, whiskey in your cookies is both acceptable and tasty! Get a glass of milk (or whiskey) to have with cookies.
Provided by Jamie Justice Yost
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes
Time 40m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Sift flour, baking soda, and salt together into a bowl.
- Beat butter, white sugar, and brown sugar together in a large bowl with an electric mixer until smooth. Beat the first egg into the butter until completely blended; beat in the second egg. Add whiskey and vanilla extract; beat until smooth.
- Mix flour mixture into creamed butter mixture until just incorporated; fold in chocolate chips. Form dough into 1-inch balls and place on a baking sheet, 1 to 2 inches apart.
- Bake in the preheated oven until edges are lightly browned, 9 to 12 minutes. Transfer cookies to a wire rack to cool.
Nutrition Facts : Calories 171.6 calories, Carbohydrate 24.1 g, Cholesterol 23.9 mg, Fat 8.3 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 5 g, Sodium 142.7 mg, Sugar 16.6 g
UNCLE BILL'S WHIPPED SHORTBREAD COOKIES
These are very easy to make shortbread cookies. They are so good that they melt in your mouth, you hardly have to chew them. I have been making them for over 35 years.
Provided by William Uncle Bill
Categories Drop Cookies
Time 32m
Yield 24-30 cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F.
- In a mixing bowl and using an electric mixer, combine butter, flour, icing sugar and vanilla extract; mix until mixture is a smooth consistency.
- Prepare cookie sheets with parchment paper.
- Spoon out dough onto parchment lined cookie sheets by teaspoonfuls or by tablespoons for larger cookies, spacing about 2 inches apart.
- Cut maraschino cherries into quarters and place one piece in the middle of each cookie, alternating with red and green cherries.
- Bake in preheated 350 F oven for 13 to 15 minutes or until bottom of cookies are lightly browned, DO NOT OVERBAKE.
- Remove from oven and let cool on cookie sheet for about 5 minutes.
- Transfer onto wire racks to finish cooling.
- Store in a container with a lid and separate each layer with wax paper.
- NOTE: If you wish to add some flavor to the cookies, add 1 teaspoon of pure vanilla extract or almond extract.
- Use sprinkles, half an almond or half a cashew or chocolate to the top of the cookies before baking.
- A thumbprint in the cookie, filled with your choice of jam is very tasty.
- It has been suggested that the cookies be refrigerated for at least 1/2 hour before baking for a different texture.
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