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Shortbread type cookies with Irish whiskey and a touch of orange * Whiskey Glaze * St. Patrick's Day **
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IRISH WHISKEY KNOT COOKIES
1/4 lb unsalted butter (1 stick), softened
1/3 cup shortening (i.e. Crisco) …....................……1/2 cup sugar
1 egg yolk (reserve white for brushing tops of cookies)
1 egg ………………………………….....................…......... 1/4 cup Whiskey
1/2 tsp baking soda ………….....................……..….... 1 tsp baking powder
1 tsp. orange extract .................................................1 tsp orange zest (optional
3-1/4 cups flour …………….............……………...….… 1 tsp Whiskey
GLAZE:
3/4 cup powdered sugar............................................about 1 TB whiskey
Sprinkles
***
Cream butter,shortening, sugar, egg yolk and egg well. In separate bowl, combine extract, whiskey, zest, baking powder and baking soda. Add to the creamed butter mixture and beat till all is incorporated.
Slowly add flour (with mixer on low) mixing well after each addition ~ dough should somewhat pull away from sides.
Preheat oven to 350. Grease/spray (or parchment paper) 2 large baking sheets. Pinch off about 1-1/2” of dough. Roll into a ball and then form a 3-4” rope. Bring the ends of the rope together and overlap. Space the cookies about 1-1/2” away from each other. ~
Bake 10-15 minutes until bottoms are light golden brown. Cool on wire rack. Meanwhile, make GLAZE:
In small bowl, whisk the whiskey into the powdered sugar, 1 tsp at a time, until thick, smooth drizzle consistency. Drizzle it over the cookies and dust with sprinkles.
Makes 24-30 cookies.
1/4 lb unsalted butter (1 stick), softened
1/3 cup shortening (i.e. Crisco) …....................……1/2 cup sugar
1 egg yolk (reserve white for brushing tops of cookies)
1 egg ………………………………….....................…......... 1/4 cup Whiskey
1/2 tsp baking soda ………….....................……..….... 1 tsp baking powder
1 tsp. orange extract .................................................1 tsp orange zest (optional
3-1/4 cups flour …………….............……………...….… 1 tsp Whiskey
GLAZE:
3/4 cup powdered sugar............................................about 1 TB whiskey
Sprinkles
***
Cream butter,shortening, sugar, egg yolk and egg well. In separate bowl, combine extract, whiskey, zest, baking powder and baking soda. Add to the creamed butter mixture and beat till all is incorporated.
Slowly add flour (with mixer on low) mixing well after each addition ~ dough should somewhat pull away from sides.
Preheat oven to 350. Grease/spray (or parchment paper) 2 large baking sheets. Pinch off about 1-1/2” of dough. Roll into a ball and then form a 3-4” rope. Bring the ends of the rope together and overlap. Space the cookies about 1-1/2” away from each other. ~
Bake 10-15 minutes until bottoms are light golden brown. Cool on wire rack. Meanwhile, make GLAZE:
In small bowl, whisk the whiskey into the powdered sugar, 1 tsp at a time, until thick, smooth drizzle consistency. Drizzle it over the cookies and dust with sprinkles.
Makes 24-30 cookies.
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