Empty Glass Posted December 22, 2006 Share Posted December 22, 2006 Last night I was mixing up a large batch of Christmas cookies, for my little girls pre-school party, using a recipe for vanilla wafers. As I was kneading the dough I noticed that my bottle of ETL was watching from across the room. That's when I got the idea that I should make the last dozen a little extra special. Two pours for me, one for the batter, a little more kneading and it was off to the oven. The dough got a bit slimy with that much bourbon so I chilled the dough for 1/2hr before shaping the it into 1" balls.To make a long story short they came out great. You could easily discern the bourbon flavor which was very enjoyable and not overpowering and they made a good breakfast snack with coffee this morning. I probably should have put them aside. By the time I got home from work my wife and little kid polished off the rest without realizing there special quality.Bourbon cookies...good for the whole family. Link to comment Share on other sites More sharing options...
OscarV Posted December 22, 2006 Share Posted December 22, 2006 Nothin' says lovin' like something from the oven:slappin: Link to comment Share on other sites More sharing options...
jspero Posted December 22, 2006 Share Posted December 22, 2006 I was thinking of trying something similar. I was going to try substituting bourbon for vanilla in some chocolate chip cookies to see how they come out. How could it miss, right? If I get around to it, I'll post the results. Jay Link to comment Share on other sites More sharing options...
OscarV Posted December 22, 2006 Share Posted December 22, 2006 On Pauls Dean's cooking show I saw once where she said if you have a recipe that calls for vanilla extract use bourbon. Link to comment Share on other sites More sharing options...
jspero Posted March 12, 2007 Share Posted March 12, 2007 I (finally!) tried to make bourbon cookies yesterday. I used the recipe on the back of a chocolate chip bag and substituted bourbon for the vanilla. I could not taste the difference. I think the chocolate was overpowering everything else. On the last batch I added quite a bit more bourbon (I was using Old Charter PR 13 YO) and I could taste the bourbon in the ones with only a few chocolate chips. I think next time I'll try the recipe without the chips and more bourbon. Jay Link to comment Share on other sites More sharing options...
ILLfarmboy Posted March 13, 2007 Share Posted March 13, 2007 When making candies (usually bourbon balls) I use Bookers or Stagg for maximum flavor with minimal liquid. Link to comment Share on other sites More sharing options...
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