White Irish Whiskey Cookies Recipes

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CARAMEL WHISKEY COOKIES

A bit of yogurt replaces part of the butter in the traditional cookie, but you would never know. I get a lot of requests for these and can't make a cookie tray without them. -Priscilla Yee, Concord, California

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 4 dozen.

Number Of Ingredients 15



Caramel Whiskey Cookies image

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.

Nutrition Facts : Calories 93 calories, Fat 4g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 83mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.

1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1/4 cup plain Greek yogurt
2 tablespoons canola oil
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
TOPPING:
24 caramels
1 tablespoon whiskey
3 ounces semisweet chocolate, melted
1/2 teaspoon kosher salt, optional

CHOCOLATE CHIPS COOKIES WITH TENNESSEE WHISKEY

Here in Tennessee, we would put whiskey in our scrambled eggs if it was socially acceptable. Luckily, whiskey in your cookies is both acceptable and tasty! Get a glass of milk (or whiskey) to have with cookies.

Provided by Jamie Justice Yost

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes

Time 40m

Yield 36

Number Of Ingredients 10



Chocolate Chips Cookies with Tennessee Whiskey image

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.

Nutrition Facts : Calories 171.6 calories, Carbohydrate 24.1 g, Cholesterol 23.9 mg, Fat 8.3 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 5 g, Sodium 142.7 mg, Sugar 16.6 g

2 ½ 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

IRISH COFFEE COOKIES

Soft, chewy coffee cookies with a subtle hint of whiskey flavor. Plan ahead, as these require a bit of refrigeration time.

Provided by Kim

Time 2h15m

Yield 32

Number Of Ingredients 14



Irish Coffee Cookies image

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.

Nutrition Facts : Calories 156.5 calories, Carbohydrate 19.3 g, Cholesterol 23.8 mg, Fat 5.9 g, Fiber 0.3 g, Protein 1.8 g, SaturatedFat 3.5 g, Sodium 104.4 mg, Sugar 10.9 g

1 cup whiskey
⅓ cup firmly packed dark brown sugar
4 tablespoons instant espresso powder
2 tablespoons whiskey
2 ¾ cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon salt
¼ teaspoon ground nutmeg
¾ cup unsalted butter, softened
¾ cup firmly packed dark brown sugar
¼ cup white sugar
2 large eggs, at room temperature
1 ½ teaspoons vanilla extract
4 (1 ounce) squares white chocolate, chopped

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