It has been incredibly dry here for the last couple weeks. While I love that I don’t have to mow my lawn very much and the weeds in my gardens are dying, I hate that my flowers and veggies and herbs are also dying.
So last night’s heavy rain, still coming down now, is more than welcome.
Well, it would be more than welcome if I weren’t a bonehead.
Except change “didn’t” to “did”. A LOT.
I even thought to myself last night – don’t forget to roll the windows up. But noooooo.
It’s only 8 am and I already need a drink.
Luckily, I have about half of these cookies left from making them last week. Because it’s going to be one of those days, isn’t it?
Even though I just said yesterday that I am not a big drinker, I still have a favorite drink.
I vacillate between my two favorite ways to use whiskey in drinks though – sometimes I want nothing more than a Whiskey Old Fashioned. Other days, nothing hits the spot like a good old Whiskey Sour.
A little whiskey, some Squirt or Fresca, and a pretty hefty dose of freshly squeezed lime.
It’s cold, it’s refreshing and if you add enough whiskey, you still get that “whiskey burn” in the throat, that doesn’t really hurt, but isn’t exactly pleasant either.
But I still love it.
And that “cool and refreshing, but still with the whiskey tang” idea is what I was trying to replicate with these cookies.
Obviously I can’t add Squirt or any soda to cookie batter, but I can use whiskey and lime. And sugar. Because, yeah….cookies.
Whiskey Sour Cookies
- 1/4 cup margarine
- 1 large egg
- 2 T whiskey or bourbon (optional…I suppose, but then…why?)
- 1 cup erythritol
- 3/4 cup oat flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 T lime juice (lemon would work in a pinch)
Preheat oven to 350and line a cookie sheet with parchment or silpat or butter, however you do things around your house.
Mix the cookies like you do with every cookie recipe. You know the drill – cream the butter and sugar, add the egg and extract (here’s where you add the whiskey, too). Mix in the dry stuff.
Plop cookies on the sheet and bake them for 9 minutes.
If you want to get fancy, mix some powdered sugar with lime juice and drizzle some glaze on the cooled cookies.
I have found that erythritol is the best sugar replacement out there (and I’ve tried a lot). It bakes up slightly less sweet than regular sugar, but it mimics all of sugars properties in cookies. It does have a slight “cooling” effect when you eat them, which isn’t exactly minty, but….cooling.
Which works perfectly in a cool and refreshing cookie recipe.
Especially on a morning when you wake up happy and ready to drive to work only to find your car seats are soaking wet, and now you have to deal with that, so. FUN.
What’s the best way to dry out a soaking wet car? Keep in mind it is STILL raining and I don’t have a garage. Awesome, right?
How do you think I can combine my “coffee” cookie obsession with my “alcohol in food” obsession?
Would you eat or try to make cookies with alcohol in them? OOOOOHHH!! Donuts!! Donuts would make it totally legit to eat these at 8 am in the morning. Right?