23 butter cookie whiskey Recipes

butter, softened, granulated sugar, eggs, all-purpose flour, irish whiskey, golden raisins, chopped, almonds, finely chopped

butter, softened, sugar, brown sugar, plain greek yogurt, canola oil, vanilla extract, king arthur unbleached all-purpose flour, baking powder, baking soda, salt, caramels, whiskey, semisweet chocolate, melted, kosher salt , optional

whiskey or 2 tbsp rum, raisins, unsalted butter, at room temperature, natural unsweetened applesauce, dark brown sugar , firmly packed, granulated sugar, salt, egg, egg white, milk, pure vanilla extract, all-purpose flour, baking soda, cinnamon, oats (not instant )

semisweet chocolate, chopped, unsalted butter, gingersnap cookie, crushed (i use the thin ginger wafers), bushmills whiskey, unsweetened cocoa, icing sugar

semisweet chocolate, chopped, unsalted butter, gingersnap cookie, finely crushed, whiskey, unsweetened cocoa powder, powdered sugar

sugar, water, heavy cream, milk, cornstarch, salt, eggs, whiskey, pure vanilla extract, unsalted butter, pecan shortbread cookies,crumbled, cream

raisins, irish whiskey (or water), butter flavor crisco or 1 cup shortening, brown sugar, granulated sugar, eggs, vanilla, all-purpose flour, cinnamon, baking soda, salt, old fashioned oats or 2 1/4 cups mccann s quick-cooking irish oatmeal, broken walnut pieces, granulated sugar , for tops of cookies (optional)

white sugar, brown sugar, butter, softened, eggs, all-purpose flour, baking soda, salt, chopped almonds, semi-sweet chocolate chips, rum, whiskey

brown sugar, butter, eggs, well beaten, shot of whiskey, candied cherries, mixed candied fruit, flour, bakind soda dissolved in 1 1/2 tbsp of milk, qt pecans, nutmeg, cinnamon, allspice

all-purpose flour, brown sugar, eggs, butter, vanilla extract, salt, whiskey

eggs, butter, flour, brown sugar, vanilla, salt, whiskey (optional)

brown sugar , firmly packed, butter, eggs, flour, cinnamon, nutmeg, pecan halves (1/2 lbs chopped ), raisins , optional, candied cherry, candied pineapple, milk, baking soda, whiskey

butter, softened, granulated sugar, eggs, all-purpose flour, irish whiskey, candied citron, chopped, golden raisins, blanched and chopped, almonds, chopped

butter, softened, sugar (10x), flour , all purpose, walnuts, ground, egg yolks, beaten, cinnamon, nutmeg, ground, cocoa powder, whiskey (optional)

butter, softened, granulated sugar, eggs, all-purpose flour, irish whiskey, candied citron, chopped, golden raisins, chopped, almonds, blanched and chopped

butter, softened, brown sugar, eggs, flour, baking soda, whiskey, chopped walnuts or slivered almonds, raisins or dates or glazed fruit

butter, sugar, flour, baking powder, salt, cut up almonds, eggs, vanilla, anise flavoring, whiskey, anise seed

cuccidati (italian fig and date bar cookies), margarine, granulated sugar, eggs, rind of 1 orange, orange juice, flour, baking powder, vanilla extract, string of figs, raisins, brown sugar, walnuts, dates, orange, cinnamon, whiskey, black pepper, water, powdered sugar, butter, orange juice, preheat oven to 375 degrees f., crust: in large bowl, cream together first 3 ingredients. add orange juice and orange rind. in separate bowl, combine flour and baking powder. add to creamed mixture along with vanilla., filling: prepare several days ahead of time. in a food grinder , grind figs and raisins. in large saucepan, simmer raisins and figs with brown sugar and water for 15 minutes. grind walnuts, dates, and orange. stir into hot mixture along with cinnamon, black pepper, and whiskey. remove from stove, mix well, cover, and let mellow for 3 days., roll dough into 3-inch wide strips on pastry cloth. lay filling down the center and wrap dough to form a long sausage-like" cookie. roll back and forth until crust seems very thin. cut in diagonal about every 1 1/2 inches. place on cookie sheet close together and bake for 10-13 minutes. cookies should be barely brown. cool and store in tins 5 days, then frost., frosting: in medium bowl, mix together margarine and powdered sugar until well blended. add enough juice to make a thick glaze. top cookies with a thin coat. let frosting dry a couple of hours then store in tins as follows., store : line tins with foil, place a layer of cookies, then a layer of wax paper (not plastic wrap). keep repeating, ending with foil and then the lid.