So many great ideas have been found at the bottom of a bottle and this recipe is no exception. The Boy has been steadily adding to his hard liquor collection and has been venturing into the various types of whisky, bourbon and scotch. I WANT to like whisky and bourbon. I want to be the woman who orders a scotch on the rocks and a cigar like a badass, but alas, I still make the “whisky face” every time.
Even so, this whisky caught my eye: Maple Rye Whisky. The Boy’s first thought was “What could I make with that?” and mine was “What could I bake with that!?” The answer is cookies. 🙂 The photos would have been better had my whisky bottle not been so sadly close to empty. But I suppose that is what happens when you drink and bake and take photos later. Priorities.
- 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
- 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
- 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.
- 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.