Whiskey Cookies - Christmas Baking

I had plans to give you a brand new recipe that I made up the other day out of my leftover sweet potato casserole but when I recreated it it flopped. Oh, it wasn't bad but it just wasn't as good. I think I know how to fix it and I do have some leftover mashed sweet potatoes so I plan to try it again this week. JR will be so tired of fried sweet potato ravioli with garlic cream sauce he'll probably want to find a way to leave town. Too bad! He's stuck with me.

That left me with a bit of a problem. What was I going to post as a recipe for Monday? Sure I could have thrown my hands up and surrendered but noooooooooo.......I took the easy way out. I decided to repost a recipe.

Yep, that makes me a re-poster.

Come on we all do it once in awhile.

And, I posted this when I had like 3 people visiting my blog a day and 1 of them was me.

If you say you don't visit your own blog I'm going to have to call you on it. Come on we all do it.... Is it just me?

hello?

tap, tap tap.....anyone out there?


Never mind, if you bake nothing else this year for the holidays you must bake these. They are yummy. They get requested every year. I tried to find a recipe and image for these cookies online (because I'm lame and don't have one) but all of them called for things like raisins and almonds. Do NOT be fooled. These are so much better. Plus, I hate raisins. Grapes should be used to make wine; not to be dried out. Doesn't everyone know that?


Whiskey Cookies
1/2 pound butter, softened
2 cups brown sugar
l large egg
1 teaspoon cinnamon
2 1/2 cups flour
1 teaspoon baking soda dissolved in
1 tablespoon whiskey
(JR will be happy to know that I only use his best Irish whiskey for this recipe)

Cream sugar and butter. Add egg. Add baking soda and whiskey mixture just to combined. Don't over beat this. Mix in flour and cinnamon.

Form into rolls on a sheet of plastic wrap. Roll up in plastic wrap and toss into the fridge for an hour or so. If the dough is cold it makes it easier to slice.

Slice about 1/4" thick. You don't have to be too precise about it.

Bake at 375 degrees until set and the edges are lightly brown. (Like most of the recipes I inherited it actually doesn't say how long so I've had to play with it a bit. It seems about 10 to 12 minutes is good)

Sometimes I like to frost them. Cream cheese frosting with a little whiskey as flavoring is good. Frosting between two cookies like a sandwich is also an option, think Oreo with a kick.

If I didn't need to go to work I'd be making a batch of these right now.

Love,
M

P.S. It is Meatless Monday today. Don't forget to go meatless one day this week. It's good for you, good for the environment, and good for the animals. It's a trifecta of goodness. (that's word blogger. Look it up)