Caramel Whiskey Cookies

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Caramel Whiskey Cookies
https://www.tasteofhome.com/recipes/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

48 servings TOTAL TIME: Prep: 30 min. Bake: 10 min./batch

INGREDIENTS

1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1/4 cup plain Greek yogurt
2 tablespoons canola oil
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt

TOPPING:
24 caramels
1 tablespoon whiskey
3 ounces semisweet chocolate, melted
1/2 teaspoon kosher salt, optional

DIRECTIONS

1. 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.

2. Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Flatten with bottom of a glass dipped in flour. Bake 7-9 minutes or until edges are light brown. Cool on pans 2 minutes. Remove to wire racks to cool completely.

3. 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.

Originally published as Caramel Whiskey Cookies in Healthy Cooking December/January 2013, p70

NUTRITIONAL FACTS
1 cookie (calculated without kosher salt): 93 calories, 4g fat (2g saturated fat), 6mg cholesterol, 83mg sodium, 14g carbohydrate (9g sugars, 0 fiber), 1g protein.

Maple Whiskey Cookies

Maple Whiskey Cookies
http://www.awesomewithsprinkles.com/maple-whisky-cookies/

Author: HydCake
Serves: about 3 dozen cookies.

Ingredients

Cookies
½ cup butter, softened
1 cup packed dark brown sugar
1 egg
1 tbsp bourbon or whisky
1 tsp vanilla extract/maple flavoring
1¾ cup flour
½ tsp baking soda

Glaze
¼ brown sugar
2 tbsp butter
½ tbsp whisky or bourbon
1 tbsp maple syrup
⅛ tsp salt
2 tbsp cream
1 cup powdered sugar

Instructions

For the cookies:
Preheat oven to 325º.
Beat butter and brown sugar together until light and fluffy.
Beat in egg. Add bourbon, vanilla.
Add in flour and baking soda.
Drop 1 tbsp balls onto baking sheet and flatten with fork or bottom of a cup.
Bake for 15-20 mins.

For the glaze:
Melt butter, salt and brown sugar in small sauce pan.
Stir in maple syrup and bourbon.
Whisk in powdered sugar and cream until smooth.
Let cool to about room temperature but before glaze starts to harden.
Drizzle on top of cookies and allow to cool and harden.

Oatmeal & Whisky Cookies

Oatmeal & Whisky Cookies
http://www.thefoodieskitchen.com/en/2010/12/05/oatmeal-whisky-cookies/
From Digital Anachronism

The dough comes out at first (steps 2 and 3) pretty much like the Chocolate Chip mix. You cream the butter and add the sugar mixture, then add the rest of the ingredients holding the flour until the end. When adding the Whiskey the smell of it will come out really strong, but it will come down as you bake them. If you don’t have ground almonds, just crush with your hand the same amount (1/4 cup) with your hands. That should be enough.

Yield: About 2 dozen cookies

Ingredients:

1/2 cup granulated sugar
1/4 cup brown sugar
1/2 cup butter at room temperature
1 egg, room temperature
1/2 cup all-purpose flour
1 1/2 cup rolled oats
1/4 cup ground almonds
½ teaspoon vanilla extract
½ teaspoon baking powder
½ teaspoon baking soda
3 tablespoons Whiskey

Directions:

1. Preheat oven to 350°.

2. Cream together the sugar and the butter.

3. Beat in the egg.

4. Combine the remaining dry ingredients and add to the mix.

5. Add the Whiskey to the mix.

6. Place spoonfuls of the mix onto baking trays covered with baking paper, this is easiest if you use two spoons to shape eat dollop.

7. Bake for 10–13 minutes until golden.

8. Remove from oven and allow to cool on baking trays for 5 minutes.

9. Transfer onto wire rack to cool completely

10. To keep the cookies crispy, store in an airtight container.

Dark Chocolate Bourbon Crack Cookies

Dark Chocolate Bourbon Crack Cookies
YIELD: 24-30 COOKIES TOTAL TIME: 3 HOURS

The unbaked dough balls can be frozen after they've been coated with regular sugar. Thaw for about 30 minutes before baking, coat in confectioners sugar and bake. Dough may be refrigerated for up to 5 days or frozen for up to 1 month. These are best eaten the same day.

Ingredients:

3/4 cup (100g) all-purpose Flour
1/2 teaspoon (3g) Baking Powder
1/4 teaspoon (1g) Kosher or Sea Salt
8 ounces (225g) Dark Chocolate, chopped
3 Tablespoons (45g) unsalted Butter
2 Tablespoons Bourbon
2 large Eggs, room temp.
1/3 cup (65g) Sugar (+ extra for coating cookies)
Confectioners Sugar (for coating cookies)

Directions:

In a bowl, whisk together flour, baking powder and salt until well combined. Set aside.

Combine dark chocolate, butter, and bourbon in a medium bowl over a pot of simmering water. Gently melt the chocolate and butter, stirring frequently. Remove the bowl from the simmering water.

Whisk together eggs and sugar on high until the mixture forms a well-defined ribbon when the whisk attachment is lifted out, about 5 minutes. By hand, gently stir in the melted chocolate mixture until combined.

Gently stir in the flour mixture until just combined. Cover and refrigerate until firm (1-2 hours).

Preheat oven to 325°F. Line baking sheet with parchment paper.

Pour granulated sugar and confectioners into separate bowls. Form chocolate cookies into 1 1/2-inch balls. Roll the balls in sugar, then roll in confectioners sugar to coat. Space about 1-inch apart on baking sheet.

Bake for 8 minutes then rotate the cookies sheets and bake for another 6-8 minutes. Cookies should still be slightly firm on the edges and fairly soft in the centers. Don't over bake them.

Let the cookies cool on the sheet pan until firm enough to handle then transfer to a cooling rack.

http://whiteonricecouple.com/recipes/bourbon-dark-chocolate-crack-cookies/