Food Embrace presented a blogger cookie swap – The International Blogger Cookie Exchange 2011. We swap cookie recipes and make the recipe of another blogger, adapting it to our tastes. Let me tell you, I am not really a cookie baker. I don’t mind making them, but it always seems as though I bake one day and by the next the plate is empty again, plus there’s that watching the oven thing. Growing up I loved the white sugar cookies, with white flour and sugar icing. I have grown to enjoy more flavor now. This cookie with whiskey and molasses was well liked by my husband and I think those strong flavors make for a real guys cookie. I can taste molasses, but my husband was tasting whiskey and he loved it.
I do like using local ingredients – so instead of Bourbon, I used OYO whiskey made by Middle West Spirits located in Columbus. When Middle West Spirits puts out the word they’re releasing some of the good stuff, if we are in need, my husband will call to reserve a couple of bottles and run over after work to pick it up.
My recipe came from Andrea the proprietor of Food Embrace. These cookies are chewy, and dense and if you look at mine, not so pretty because I just dropped dollops down without thinking about making it pretty. I’m a dollop kind of person so that works. The dark color comes from the molasses and the spices. I love that there isn’t a lot of butter or oil and it uses unsweetened applesauce (I used my own home made, so it’s local also). These are tasty cookies, and a great alternative to the usual holiday fare.
In a mixing bowl, combine:
1/2 cup whiskey (or bourbon)
1/3 cup Molasses
1/2 cup Unsweetened Applesauce
2 tbs Unsalted Butter, room temperature
3 tbs Packed brown sugar
In a separate bowl combine and whisk together :
- 1 cup Whole Wheat Flour (You can use Whole Wheat Pastry or White Whole Wheat, whatever is handy)
- 1 cup All Purpose Flour
- 1/2 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1 tsp Ground Cinnamon
- 1/4 tsp Ground Clove
- 1/4 tsp Ground Allspice
Preheat oven to 350 and prepare two cookie sheets with silpat or parchment paper. On medium speed combine the ingredients in the mixing bowl. Slowly add the dry ingredients until they are well incorporated.
Using a two teaspoons, drop dollops on to the cookie sheet. Bake for 8 to 10 minutes.
A toothpick inserted will come out clean or with just a few crumbs on it. Remove from oven and allow to cool. Makes about 50 cookies.
I have to confess, I didn’t use a toothpick to test, and I only got about 24 cookies from the recipe.
Tip – use vegetable oil spray or wipe measuring cup with oil before pouring molasses in it. The molasses will slide right out.
What are you favorite type of cookie for the holidays?
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