Drinking whisky is wonderful. Eating whisky-laced treats is even more fun. 🙂
In the past, I’ve enjoyed boozing up some baked goods, but they have all been cupcakes and not cookies. So I was really intrigued when I came across this recipe (by, um, searching for “whisky cookies”…)
I finally made these cookies for a party this New Year’s Eve, and recently just made them again for a whisky event with friends. Basically homemade Oreos with a whisky-cream filling. Sounds awesome, right? That would be correct. 🙂
The first time I made them, I used our favorite local whiskey – Westland Single Malt. Their whiskey has this delightful roasted quality that plays exceptionally well with baked goodies. For the latest creation, we had (sadly) finished off our Westland, so I was forced to utilize another great whisky from our shelf. I thought it would be fun to give the filling a real punch, so why not a cask-strength whisky? Bring on the Aberlour A’Bunadh.
The one thing to remember, if you make these, is that while the filling can seem quite boozy on its own, the cookies do mask the whisky flavor a bit once they’re put together.
The original recipe from food52 called for half of the filling to be booze-free, for any kiddos that might be about. Since that is not a concern in our household, it was ALL boozy for us. 🙂
Without further ado, the recipe!
(Adapted from food52)
Makes 16-24 cookies, depending on how thin you roll it and the size of your cookie cutter
For the cookies:
- 1 1/4 cups flour
- 1/2 cup unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, softened
- 3/4 cup sugar
- 1 egg
- 1/4 teaspoon vanilla extract
For the filling:
- 4 tablespoons unsalted butter, softened
- 1/4 cup vegetable shortening
- 2 1/2 cups powdered sugar
- 1 vanilla bean, seeds scraped (optional)
- 1 teaspoon vanilla extract
- 4 teaspoons whisky
- Sift together flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl and set aside.
- In a large bowl, beat the butter and sugar together in a large bowl until combined. Add the egg and vanilla and beat until smooth. Add flour mixture and stir until all the flour is incorporated, but do not overmix.
- Wrap the dough in plastic and gently press it into a disk. Refrigerate for at least an hour (and up to several days).
- When you are ready to bake the cookies, preheat the oven to 350° F and line a baking sheet with parchment. On a lightly floured surface, roll out the dough, dusting with more flour if needed, to about 1/4 to 1/8 inch thick. Use a round 1 1/2-inch cookie cutter to stamp out as many cookies as possible and re-roll the scraps as necessary. Bake for 7 to 9 minutes or until the tops have set and no longer look wet. Transfer to a wire rack and let cool completely.
- Meanwhile make the filling: In a large bowl beat together butter and shortening until combined. Add 2 1/2 cups powdered sugar and beat for several minutes until smooth. Add the vanilla extract and seeds (if using) and mix until incorporated. Add in your favorite whisky, and mix. If consistency is too runny, add more powdered sugar.
- Use an offset spatula to spread a small amount of frosting on the bottom side of half of the cookies. Or, place filling in Ziploc bag and pipe desired amount on bottom half of cookie. Place the remaining cookies on top and gently squeeze each sandwich together to spread the filling to the edges. Filled cookies can be stored in an airtight container in the fridge for several days (if they last that long…and they won’t).