Chocolate Irish Whiskey Cookies

It everywhere I turn, bakers are showing off their latest St. Patrick’s Day creation. Vividly green, wonderfully rainbow, cakes and confections abound. Who knew St. Patty’s Day was so popular? Naturally I refused to be left out of the fun.

To me, St. Patrick’s Day always seemed like a grown-up celebration. The first image to conger up n my mind is one of packed pubs, overflowing with green beer and Irish toasts. So that’s where my inspiration came from. No shamrock candies nor leprechaun cupcakes here. Nope, I went hardcore. Chocolate Irish Whiskey Cookies!

I recommend using an Irish Whiskey (keeping with the theme), but of course any whiskey can be used. Remember though, the grains and distilling processes differ from country to country, as do their flavours.

 

 

 

 

Chocolate Irish Whiskey Cookies

1 cup Margarine

2/3 cup Granulated Sugar

2 tsp Vanilla Extract

1/2 tsp Irish Cream Extract (optional)

1 3/4 cup All-Purpose Four

1/4 cup Cornstarch

1/4 cup Cocoa Powder

1/4 cup Irish Whiskey

 

Pre-heat oven to 350°F.

Stir together the flour, cornstarch, and cocoa powder. Set aside.

In a separate bowl, beat the margarine and sugar together until light and fluffy. Add the extracts and mix until combined. Beat in the flour mixture in 2 or 3 additions. Beat in the the whiskey, forming a soft dough.

To pipe dough, use a pastry bag fitted with a jumbo sized tip (do not use a small tip or a cookie press as the dough will be too firm to pass through these). Fill pastry bag and pipe dough about 1 1/2 inches wide (about 2 inches apart) onto an ungreased cookie sheet. Make a thumbprint using a spoon (or your thumb) in the center of each cookie. Bake for 12 minutes. Remove from oven and, if needed, give the thumbprints another light press (preferably not with your thumb this time 🙂 )  and let cool on cookie sheet for 2-3 minutes before transferring them to cooling rack.

When cookies have completely cooled, fill each thumbprint with about 1/4 – 1/2 a teaspoon of icing (see recipe below). Allow icing to firm before storing. Store cookies layered with waxed paper, in a tightly sealed container.

Makes approximately 30 cookies.

 

 

Irish Whiskey Icing

3/4 c Icing Sugar

1/2 tsp Irish Cream Extract (or Vanilla Extract)

4 tsp Irish Whiskey

1-2 tsp Non-Dairy Milk

 

Mix together the sugar, extract, and whiskey. Mix in milk, 1/2 a teaspoon at a time, until icing begins to relax and smooth out when you stop stirring it (I used 1 1/2 teaspoons).

 

 

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