Her Shot: Milk and Cookies and Booze


Her Shot December 21, 2015 No Comments.

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When Santa squeezes himself down your sooty chimney, you betchya that he won’t be the happiest camper. Making his way to the houses of each and every adorable Christian child on this planet will be one loooooong night, so try your best to make it easier on him. And while it’s nice to imagine him drinking solely hot chocolate and eating only Betty Crocker chocolate chip cookies, it’s more than likely that the big guy enjoys a stiff one every now and then. So, it only makes sense that you should leave him a little boozy pick-me-up. Try out these boozy cookie recipes to leave out on Christmas Eve, and sneak a couple for yourself while your at it.

Almond Cookies

-1/2 cup butter, softened
-1/2 cup white sugar
-1 egg
-1 1/4 cups all-purpose flour
-1/2 cup ground almonds
-2 teaspoons amaretto liqueur

Preheat oven to 400 degrees F.
In large bowl, cream together the butter and sugar. Beat in the egg, amaretto, and almonds. Gradually mix in the flour until well blended. Drop by teaspoonfuls 2 inches apart on ungreased cookie sheets. Bake 5 to 8 minutes in the preheated oven, or until cookies are lightly colored.

 Chocolate Chip Cookies with Tennessee Whiskey

-2 1/2 cups all-purpose flour
-1 teaspoon baking soda
-1 teaspoon salt
-1 cup butter, softened
-1 cup white sugar
-1 cup firmly packed brown sugar
-2 eggs, beaten
-1 tablespoon Tennessee whiskey
-1 teaspoon vanilla extract
-1 (12 ounce) bag semi-sweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C). Sift flour, baking soda, and salt together into a bowl. Beat butter, white sugar, and brown sugar together in a large bowl with an electric mixer until smooth.
Beat the first egg into the butter until completely blended; beat in the second egg. Add whiskey and vanilla extract; beat until smooth.
Mix flour mixture into creamed butter mixture until just incorporated; fold in chocolate chips. Form dough into 1-inch balls and place on a baking sheet, 1 to 2 inches apart.
Bake in the preheated oven until edges are lightly browned, 9 to 12 minutes. Transfer cookies to a wire rack to cool.

Salted Mudslide Cookies

-2 cups all-purpose flour
-1/2 tsp baking soda
-1/4 cup dark chocolate cocoa powder
-3 tbsps instant coffee
-1/4 tsp sea salt
-1/2 cup unsalted butter (melted and cooled for 10-15 minutes)
-1 cup brown sugar
-1/2 cup sugar
-1 eggs (+ 1 egg yolk, at room temperature)
-2 tsps vanilla extract
-1/4 cup coffee liqueur (+ 1 teaspoon, Godiva, Kahlua, etc)
-1 cup chocolate chunks
-sea salt (for topping)

Preheat oven to 325 degrees F.

Mix the flour, cocoa, coffee powder, salt and baking soda in a bowl and set aside. In another bowl, mix the melted butter and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed. Stream in coffee liqueur and mix. Gradually add flour and mix until a dough forms – it will look crumbly at first, but it will come together. I even used my hands to help at one point. If you find you absolutely need more liquid add in a teaspoon of coffee liqueur, but it should come together. Fold in the chocolate chunks. Refrigerate dough for 30 minutes.

Remove dough from the fridge and roll into golfball sized balls. Set on a non-stick baking sheet with 2 inches between each. Bake for 10-12 minutes or until the edges are set and the middles are still soft. The centers should be puffy. Do not over bake. Remove from oven and immediately sprinkle with sea salt. Let cool completely then dig in!

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