Whiskey Cookies

As someone has most likely said, “you know what’s missing in most baked goods? Alcohol.”

Thus Whiskey Cookies ride to the rescue.

Skye had practiced making them for a work event in my kitchen and I have fond memories of the results.

Yet, that baking session took place over a year ago, so when I emailed Skye to request the recipe, she had no idea what I was talking about.

I ended up with an email of three separate whiskey cookie recipes, and Skye’s suggestion that she’d probably mixed the first two, though wasn’t sure which ingredients of which she’d used.

I’d already dedicated myself to whiskey baking, so keeping fond past cookies in my mind, I pressed forward, choosing to use the ingredients I had lying about my kitchen.

After all, I already knew the most important step.

(That step was adding whiskey.)

I was going to add 8 tbs of whiskey to the batter.

Strangely, the only measuring spoon I could find was ½ tbs.

(Exhibit D in the case of Megan’s Kitchen v. Gnomes.)

Putting in ½ tbs after ½ tbs made me start feeling excessive, and with thoughts of my coworkers taking a bite and looking at me askew, I stopped at 6 tbs.

After realizing I was all out of flour, then realizing I can’t tell the difference between flour and sugar, then realizing I should probably not be left alone near heat sources, I added the 2 cups flour.

Then realized I should have worn an apron.

(No above use of realization should be confused with self-realization.)

(Mainly because I’m not sure I understand the latter.)

It was at this step that I realized these were the wrong cookies.

Skye’s cookies were brown.

These cookies were clearly not destined to turn brown.

At least not unless there was a severe oven malfunction.

Which shouldn’t be discounted as a possibility.

Take close notice of the random spread of cookies.

Don’t do that.

They weren’t half bad.

Though it turns out they could have used just a tad more whiskey.

Or a lot more whiskey.

Probably the second.

Megan’s Whiskey Cookie Recipe

-recreated to the best of her ability-

1 cup (2 sticks) butter (salt optional) (maybe) (I never remember to pay attention to that)

3 eggs

1 cup white sugar (I totally neglected to tell you about the sugar) (Surprise!)

2 cups flour

8 tbs whiskey (or more, really) (yeah, definitely add quite a bit more)

 

Pre-Step. Preheat oven to 350°. (This wasn’t included in Skye’s instructions and was thus made up by me.)

Step 1. Mix eggs, butter and sugar together. (This will go faster if butter is softened with body heat.)

Step 2. Add whiskey.

Step 2B. Add more whiskey. (Then add a bit more.)

Step 3. Put on apron.

Step 4. Add flour.

Step 5. Form dough into balls and place on cookie sheet. Try and put them far, far apart.

Step 6. Bake cookies in the oven for 10 minutes.

Step 7. Look at cookies. Do they look uncooked? Put them back in for another little while.

Step 8. Eventually decide the edges of the cookies are too brown and you should have taken them out a few minutes earlier.

Step 9. Consume.

Just wait ’til I share the Bailey’s cupcakes

They’ll blow your mind,

Megan

Whiskey Cookies

Tagged as: In my dreams I'm Julia Child but in real life I'm Roseanne Barr