Friday, January 27, 2012

Whiskey White Chocolate Cranberry Cookies Recipe

I made some cookies for the family during Christmas time.  Sound strange but I got to admit that I don't like to drink any kinds of alcohol beverages.  However, I do like to use alcohols to cook and bake.  I think the alcohols take the food or the baked goodies to a deeper level of flavor.

Whiskey White Chocolate Cranberry Cookies Recipe (Make about 24 cookies)

    You could ignore the oatmeal in the picture. 
    I was thinking of putting some oatmeal inside the batter, but I though it will be too much texture for one little cookie.
  • 1/2 cup of Whiskey and 1/2 of Gold Rum (to soak the cranberries in, then saving 2 teaspoons of it for later), if you don't have rum, just use 1 cup of Whiskey.
  • 1 cup of dried cranberries
  • 1 cup (two sticks) of butter, room temperature
  • 3/4 cup of granulated sugar
  • 3/4 cup of lightly packed brown sugar
  • 2 eggs, room temperature
  • 1/2 teaspoon of vanilla extract
  • 1 teaspoon of baking soda
  • 1 teaspoon of salt
  • 2 1/4 cups of all-purpose flour
  • 1 cup of white chocolate chips

1. Put the cranberries in a measuring cup and then pour whiskey and/or rum.  Put the cup in a microwave and heat it for 30 seconds.  And let the cranberries soak in the alcohol for about 15 to 30 minutes. 

2. Preheat oven to 375°F. Beat the butter until light and fluffy. Add the sugars and beat again until light, fluffy and well incorporated.

3. Add the eggs, vanilla extract, and add 2 teaspoons of the Whiskey that the cranberries soaked in. Beat well until light and fluffy. Scrape down the sides of the bowl midway through to ensure even mixing.

4. Sift together the flour, baking soda, and salt, then add to the mixture a bit at a time, beating until just mixed. Fold in the brandy soaked cranberries (get rid of the liquid by squeezing the cranberries) and white chocolate chips. Let chill for 15 minutes in the fridge.

5.  Line a baking sheet with parchment paper.  Flour your hands (to prevent the dough sticking on your hands), and grab about a spoonful of dough and make it about a size of ping-pong ball.

6. Bake at 375°F for 10-12 minutes or until golden brown. Let cool for a minute, then transfer to a wire rack to cool completely.

I made some little vintage inspired tags to dress up the cookies.


Post a Comment