Whiskey Cookies
Ingredients
- 1 cup brown sugar
- 1/2 cup (8 tablespoon) butter softened
- 4 eggs
- 3 teaspoon milk
- 3 teaspoon baking soda
- 3 cups flour
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 1 1/2 pounds pecans (4-6 cups)
- 1 box white raisins
- 1 cup candied red and green cherries chopped
- 1 cup candied pineapple
- 1/2 to 1 cup whiskey
Step-by-Step Instructions
- Reserve one cup flour and in a separate bowl mix the remaining flour, baking soda and spices together
- Chop the candied fruits (cherries and pineapple) into small pieces.
- Using the reserved one cup flour, dredge the chopped fruit and pecans and set aside
- Preheat oven to 325°F and lightly grease cookie sheets
- Cream the brown sugar and the butter together; stir in the milk
- Add the eggs to the creamed butter and sugar mixture and combine well
- Add the whiskey and mix until combined
- Gradually add the flour mixture to the wet ingredients, mixing just until incorporated
- Fold in the candied fruit, raisins and pecans into the dough
- Drop by tablespoon full onto slightly greased cookie sheet
- Bake at 325°F for 15-18 minutes until lightly brown on the edges
- Cool on wire rack and store in airtight container
- Editor’s Note: Rum or Orange juice may be substituted for Whiskey. Dates may be substituted for Candied Cherries.
Common Problems and Solutions
Q: Why is my cookie dough too wet or sticky?
A: The amount of whiskey can vary from 1/2 to 1 cup depending on preference. Start with 1/2 cup and add more if desired. If dough seems too wet, let it rest 10 minutes for the flour to absorb the liquid, or add a tablespoon or two more flour.
Q: Can I make these ahead of time?
A: Absolutely! These cookies actually improve with age as the flavors meld. Store in an airtight container for up to 2 weeks, or freeze for up to 3 months. Some bakers even brush them with additional whiskey during storage for extra flavor.
Tips and Techniques
Dredging the fruit and nuts in flour before adding to the batter helps prevent them from sinking to the bottom of the cookies. Don’t overbake - remove when edges are just lightly browned for a chewy texture.
Ingredient Substitutions
- whiskey: dark rum or orange juice
- candied cherries: chopped dates
- white raisins: regular dark raisins or dried cranberries
- candied pineapple: chopped dried apricots or additional cherries
Equipment Needed
- mixing bowls
- electric mixer or wooden spoon
- cookie sheets
- wire cooling rack
Historical Context
Christmas whiskey cookies, also known as Bourbon Balls or Christmas Lizzies, have been a Southern holiday tradition since the 1800s. In Louisiana, they became a cherished way to use local pecans and showcase the region’s appreciation for fine spirits in festive baking.
