Whiskey Anyone? Here's the Perfect Recipe for Holiday Baking!
Posted by Angie Spady on
Check out this video and enjoy trying out this recipe in your kitchen! Just stay out of the batter! Email me at firstname.lastname@example.org if you have a good name for these cookies that I now make in New Mexico!
Preheat over to 350 degrees
1/2 lb of butter or margarine (I use the butter flavored Crisco baking sticks. I think the butter makes them spread too much on the baking sheet)
2 cups dark brown sugar
3/4 lb of walnut pieces or pecans (I prefer pecans)
3/4 lb of golden raisins
I container (8 oz plastic container) of candied red cherries, cut in half
1 container (8 oz) of candied green cherries, cut in half
3 1/2 Cup of self rising flour
1 cup whiskey (crown royal or a good KY bourbon!)
1 t nutmeg
1 t cinnamon
Dash of salt.
Cream margarine and sugar. Add well beaten eggs. Slowly add whiskey, flour, fruit, nuts and spices. Stir well and cover. Chill overnight. That's what's makes them SOOOO good! Spray small amount of cooking spray on baking sheet and drop dough by teaspoonfuls 2 inches apart. Bake at 350 or if you're at a high altitude as I am, 360 degrees for 10-15 minutes. Bottoms can burn so watch closely. Unused batter can be stored in an airtight container for 2-3 weeks! Enjoy! Perfect with a good cup of coffee!
I worked hard painting this cookie platter!