White Irish Whiskey Cookies Food

IRISH COFFEE COOKIES

Steps:

• Place 1 cup whiskey and 1/3 cup brown sugar in a small saucepan over medium heat; bring to a simmer. Cook, stirring occasionally, until mixture has reduced to 1/3 cup, about 20 minutes. Remove whiskey reduction from the heat and cool to room temperature, about 20 minutes.
• Meanwhile, mix espresso powder and 2 tablespoons whiskey together in a small bowl until espresso powder is dissolved. Whisk flour, baking soda, salt, and nutmeg together in a medium bowl. Set both aside.
• Cream butter, 3/4 cup brown sugar, and white sugar in a large bowl until light and fluffy. Mix in eggs, one at a time, beating well after each addition. Mix in vanilla extract. Stir in whiskey reduction, then whiskey-espresso mixture. Add dry ingredients in 3 batches, mixing until just incorporated after each addition. Fold in white chocolate. Cover the dough and place in the refrigerator for at least 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
• Scoop out 1 1/2 tablespoonfuls of dough and place 1 inch apart on the prepared baking sheets.
• Bake in the preheated oven until cookies are just set, about 10 minutes. Allow cookies to cool on the sheets for 7 to 10 minutes before removing to a wire rack to cool completely.

WHISKEY COOKIES

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.