White Irish Whiskey Cookies Recipes

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IRISH COFFEE COOKIES



Irish Coffee Cookies image

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

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

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

IRISH OATMEAL COOKIES WITH RAISINS AND WALNUTS



Irish Oatmeal Cookies With Raisins and Walnuts image

Delicious! The best oatmeal cookies ever! Moist and chewy, and delicious--these cookies are everything an oatmeal cookie should be, and more! The raisins are plumped in Irish whiskey before adding to the batter, and there are plenty of nuts and just a hint of cinnamon in these yummy cookies. I hope you enjoy them as much as we do!

Provided by BecR2400

Categories     Drop Cookies

Time 42m

Yield 3 1/2 dozen cookies, 42 serving(s)

Number Of Ingredients 14

1 1/4 cups raisins
3 -4 tablespoons Irish whiskey (or water)
1 cup Butter Flavor Crisco or 1 cup shortening
1 cup brown sugar
3/4 cup granulated sugar
3 eggs
1 1/2 teaspoons vanilla
2 1/2 cups all-purpose flour
1 1/2 teaspoons cinnamon
2 teaspoons baking soda
1 teaspoon salt
2 1/4 cups old fashioned oats or 2 1/4 cups mccann's quick-cooking irish oatmeal
1 1/4 cups broken walnut pieces
1/4 cup granulated sugar, for tops of cookies (optional)

Steps:

  • Preheat oven to 350°F.
  • Place raisins into a small saucepan, add the whiskey or water and bring to the boil over medium high heat, stirring constantly. Off the heat, cover and set aside to steep.
  • In a large bowl, use a wooden spoon to cream together the shortening, sugars, eggs, and vanilla.
  • In another bowl, combine the flour, cinnamon, baking soda, and salt with a wire whisk.
  • Gradually add the dry ingredients to the shortening mixture, mixing with a wooden spoon.
  • Stir in the oats, then blend in the raisins and the walnuts; mix well.
  • Use a cookie scoop or drop by heaping teaspoonfuls 2-inches apart on an ungreased cookie sheet.
  • Place some granulated sugar in a small bowl. Moisten the bottom of a small glass in water and dip into sugar, then press the glass gently onto the top of each cookie to slightly flatten.
  • Bake in preheated 350F oven for 10 to 12 minutes or until lightly golden brown around the edges and centers are set--do NOT over bake.
  • Let cookies cool 1 minute on cookie sheet, then use a spatula to carefully remove warm cookies to wire rack to completely cool. DO NOT leave cookies on cookie sheet longer than a minute or two, or they will become stuck.
  • Store in an airtight container or freezer bag; these cookies freeze well.

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