Yes…. it’s a mouth full. Just try and say it 5 times fast. I will tell you, the positive side is once you try these, you’ll never make a plain ole chocolate chip blah cookie again. I”ll admit I was skeptic about the bourbon part, because I’m not a fan, but I can say bourbon belongs in this cookie. Take them to a holiday party, serve them at your next dinner or hell make some for the next kids birthday party you go to I’m sure the parents need them 🙂
Ingredients: (makes approx. 3 dozen cookies)
- 2 sticks of unsalted butter (1 cup)
- 1 and 1/2 cups of packed dark brown sugar
- 1 full egg and 1 yolk
- 1/4 cup Bourbon
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 2 and 1/2 cups of all- purpose flour
- 2 cups milk chocolate or semi-sweet chocolate chips
- 1 cup chopped pecans
- parchment paper – (do not use wax paper)
- In a medium saucepan over medium heat melt the butter. Once the butter is melted continue cooking, (Do not walk away and let it burn) swirling the pan constantly until the butter has reached a deep amber color. Remove it from the heat and allow it to cool for 20 minutes. Now is a good time to preheat the oven to 350 *
- In the large bowl mix together browned butter and sugar, mixing until smooth.
- Add in egg, yolk, bourbon, baking soda and salt mixing until smooth.
- Add in flour until just combined. Stir in pecans and chocolate chips and mix well.
- Place bowl inside the refrigerator covered for at least 30 min to 1 hour. Remove and stir again.
- Place a sheet of parchment paper on a cookie sheet and using a measuring tablespoon scoop out dough, roll it into a ball and drop dough onto prepared baking sheet 2 inches apart. If dough gets sticky return bowl to fridge for a few minutes.
- Bake cookies for 8-10 minutes until edges are lightly browned.
- Transfer cookies to a wire rack or slide paper and cookies onto a cool counter top to cool.
- Tip: when storing cookies always make sure they are completely cooled. If putting in baggies place a paper towel inside to absorb moisture. If storing in a container place a small half piece of white bread inside for freshness and to absorb extra moisture 🙂
It’s that time of year … and the only time I make a ham 🙂 It’s a childhood favorite for me.
- 1 (10-14 lb) bone in ham
- 1/2 cup of whole cloves
- 1 (20 ounce can) of pineapple rings in heavy syrup
- 3/4 cup of packed brown sugar
- 1 (12 ounce) bottle of 7-up, sprite, or lemon-lime soda
- 1 (4 ounce) jar of maraschino cherries
- Preheat the oven to 325*
- Place ham in a roasting pan. Slice the rind of the ham with a diamond pattern. Press a clove into the center of each diamond. Drain the juice from the pineapple rings into a medium bowl, and stir in the brown sugar and lemon-lime soda. Coat the ham with this mixture. Arrange the pineapple rings over the outside of the ham. Place a maraschino cherry in the center of each pineapple ring, and secure with a toothpick.
- Bake uncovered for 4 1/2 to 5 1/2 hours depending on the ham size, basting frequently . Remove from oven and allow to cool for 15 minutes. Remove toothpicks before serving.Enjoy !!!
Most people already know how to make sugar cookies, chocolate chip cookies, ect …. but one cookie that is soft and absolutely yummy are Italian Cookies. This type of Italian Cookies are easy and not seen much these days. So I feel it is necessary for me to get the recipe back out there ….. enjoy and Happy Holidays !!!
- 1 cup soft butter (not melted just soft)
- 2 cups of white sugar
- 3 large eggs
- 15 ounces of ricotta cheese
- 2 teaspoons vanilla extract
- 4 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/4 cup softened butter
- 4 cups confectioners sugar
- 1/2 teaspoon vanilla extract
- 4 tablespoons milk
- Holiday sprinkles and lots of them 🙂
- In a bowl cream butter and sugar.
- Add the eggs one at a time and mix well.
- Add ricotta and vanilla and blend well.
- Combine flour, salt and baking soda in a separate bowl and mix, then slowly add to the wet mix.
- The final mix will be somewhat sticky.
- Drop teaspoonfuls of the mix about 2 inches apart onto greased baking sheets or on parchment paper (not wax paper)
- Bake at 350* for 11-12 minutes or until very lightly browned.
- Remove to either wire racks or wax paper on counter-top to cool.
- In a bowl cream butter and sugar with the vanilla as you slowly add milk.
- Mix until the icing is spreadable.
- You can now add food coloring to separate small portions or just leave white.
- Once the cookies are cooled, add icing.
- Place sprinkles on a plate and dip the icing side cookies into the sprinkles.
- Store inan airtight container in a cool area or fridge …. or just pour yourself some milk and eat them all 🙂