Let the Christmas Cookie baking begin!
At The Foodies’ Kitchen we started to look for the best cookie recipes this holiday season. This first one comes from a site that I just discovered: Digital Anachronism. They post a good bunch of recipes, and with a few ingredients (whether or not you have a tight budget or not) you can have delicious meals coming out of your kitchen.
I was looking for a Whiskey cookie recipe for quite long, and bumped into this one. The minute I read it I knew it was going to be good. The dough comes out at first (steps 2 and 3) pretty much like the Chocolate Chip mix. You cream the butter and add the sugar mixture, then add the rest of the ingredients holding the flour until the end. When adding the Whiskey the smell of it will come out really strong, but it will come down as you bake them. If you don’t have ground almonds, just crush with your hand the same amount (1/4 cup) with your hands. That should be enough.
Also, make sure you let them cool in the tray for 5 minutes and then get them to cool completely on the wire rack. These ones, as the Chocolate Chips, will break if you don’t cool them properly. When removing them from the baking sheets, do so with a spatula, better if it’s one of those thin ones so they can lift the cookie entirely- and do it with ease.
The flavor is really good, will definitely serve them on Christmas Dinner to my family.
Oatmeal & Whisky Cookies
From Digital Anachronism
Yield: About 2 dozen cookies
1/2 cup granulated sugar
1/4 cup brown sugar
1/2 cup butter at room temperature
1 egg, room temperature
1/2 cup all-purpose flour
1 1/2 cup rolled oats
1/4 cup ground almonds
½ teaspoon vanilla extract
½ teaspoon baking powder
½ teaspoon baking soda
3 tablespoons Whiskey
- Preheat oven to 350°.
- Cream together the sugar and the butter.
- Beat in the egg.
- Combine the remaining dry ingredients and add to the mix.
- Add the Whiskey to the mix.
- Place spoonfuls of the mix onto baking trays covered with baking paper, this is easiest if you use two spoons to shape eat dollop.
- Bake for 10–13 minutes until golden.
- Remove from oven and allow to cool on baking trays for 5 minutes.
- Transfer onto wire rack to cool completely
- To keep the cookies crispy, store in an airtight container.
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