White Irish Whiskey Cookies Recipes

Steps:

• Preheat oven to 350°. In a large bowl, beat butter and sugars until crumbly. Beat in yogurt, oil and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into sugar mixture., Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Flatten with bottom of a glass dipped in flour. Bake until edges are light brown, 7-9 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., In a microwave, melt caramels with whiskey; stir until smooth. Spread over cookies. Drizzle with chocolate; sprinkle with salt if desired. Let stand until set. Store in an airtight container.

Steps:

• 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.

Steps:

• Place 1 cup whiskey and 1/3 cup brown sugar in a small saucepan over medium heat; bring to a simmer. Cook, stirring occasionally, until mixture has reduced to 1/3 cup, about 20 minutes. Remove whiskey reduction from the heat and cool to room temperature, about 20 minutes.
• Meanwhile, mix espresso powder and 2 tablespoons whiskey together in a small bowl until espresso powder is dissolved. Whisk flour, baking soda, salt, and nutmeg together in a medium bowl. Set both aside.
• Cream butter, 3/4 cup brown sugar, and white sugar in a large bowl until light and fluffy. Mix in eggs, one at a time, beating well after each addition. Mix in vanilla extract. Stir in whiskey reduction, then whiskey-espresso mixture. Add dry ingredients in 3 batches, mixing until just incorporated after each addition. Fold in white chocolate. Cover the dough and place in the refrigerator for at least 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
• Scoop out 1 1/2 tablespoonfuls of dough and place 1 inch apart on the prepared baking sheets.
• Bake in the preheated oven until cookies are just set, about 10 minutes. Allow cookies to cool on the sheets for 7 to 10 minutes before removing to a wire rack to cool completely.

Steps:

• In a large bowl, cream the butter, shortening and sugars until light and fluffy. Beat in egg. Beat in vanilla. Combine the flour, soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate and nuts. Cover and chill dough for 1 hour. , Drop by heaping tablespoonfuls about 3 in. apart on ungreased baking sheets. Bake at 350° for 12-14 minutes or until lightly browned. Let stand a few minutes before removing cookies to a wire rack to cool.

Steps:

• Preheat oven to 375 F and grease two cookie sheets. In a small mixing bowl, cream together the butter and the sugar. Beat in the eggs until well blended. Add the flour and the Irish whiskey, and beat the dough until smooth. Add the fruit, and mix well. Drop cookie dough from a tablespoon onto the prepared cookie sheets about 2 inches apart. Bake each sheet of cookies for 8 to 10 minutes.

Steps:

• Cream the brown sugar and the butter together.
• In separate bowl mix flour and spices together.
• Chop the candied fruits into small pieces.
• Out of flour take 1/2°C and dredge the chopped fruit and pecans.
• In separate container combine the milk and the baking soda.
• Add eggs to the creamed butter and sugar.
• Alternate adding the egg butter mixture with the whiskey into the flour mixture.
• Pour in the fruit and nuts and mix.
• Drop from a small spoon onto slightly greased cookie sheet.
• Bake 13-15 minutes.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray. Make brownie batter as directed on box for cakelike brownies; stir in toffee bits. Spread in pan.
• Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Place pan on cooling rack.
• Meanwhile, in 2-quart saucepan, melt butter over medium heat. Stir in cocoa, salt, whiskey and vanilla. Heat to boiling, stirring constantly; remove from heat. Using whisk, gradually beat in powdered sugar. Return to heat; cook over medium heat about 2 minutes, stirring constantly, until mixture is pourable.
• Pour hot frosting over warm brownies; spread over top until smooth. Cool completely, about 2 1/2 hours.
• Using foil to lift, remove brownies from pan, and peel foil away. Cut into 6 rows by 4 rows.