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.
cookies were dry, but the glaze was delicious
Oh bummer, I am sorry to hear that. I wonder why? Maybe something to do with the difference in elevation? I know baked goods can dry out more quickly in higher altitudes and here in the desert valley we are pretty low so almost anywhere off the coastline is higher in altitude! I will make a note for the next time I make them to try to figure it out. Thanks for the feedback!
Yes, mine were very dry and hard too, even after reducing the baking time on the second batch. I don’t live at high altitude so I don’t think that’s it. I think adding white sugar would help the dough retain some moisture. Also, I made my cookies quite small and only got about 20 – not the 3 dozen the recipe said. These just didn’t have the wow-factor I was hoping for.
I’m so sorry to hear that. 🙁 I will see if I can find my original recipe notes. Perhaps I transcribed the recipe incorrectly. I will definitely try making them again and try to figure out what the problem is and update the recipe. We’ll get this sorted out. Thank you for the feedback.
Hey Heidi!
I was looking for a recipe that I could adapt to use the Whisky Smoked Sugar that I bought while in Houston. I used 1 tablespoon of Southern Comfort and a tablespoon of maple syrup – and then dipped them in the Whisky Smoked Sugar before bakin. They are lovely and moist and wickedly yummy (and made 55 normal sized cookies) – Thank you!
Alison (in Australia)
The dough wasn’t dry enough to make balls and flatten. Double checked ingredients and they were correct Needs more flour?