Wanting to Know
…how did I become a person who bakes cookies* on a Sunday afternoon and already has plans for what to make for dinner (tomato-sausage risotto)? For heaven’s sake. I feel like I need a shot of bourbon or something to make myself feel more manly.
*Now I understand the need for a mixer. It’s for creaming the damn butter. Damn butter.
October 21st, 2007 at 3:35 pm
oh you
embrace your domesticity
and send me some cookies!
i’ll send you the book when i’m done with it if you’d like.
October 21st, 2007 at 4:55 pm
Or you can just be masculine AND feminine about it:
Tennessee Bourbon Cookies
Makes about 36 cookies.
1/2 C sugar
1-1/4 C flour — sifted
1/2 stick (1/4 C) butter
2 eggs
4 0z pecan pieces
6 oz white or golden raisins
1/4 C bourbon, preferably from Tennessee (I used Jim Beam)
1 tsp ground cinnamon
1 tsp ground nutmeg
1-1/2 tsp baking powder
1/8 tsp salt
confectioners sugar
Sift the flour and mix with nuts and raisins. Mix in the cinnamon, nutmeg, salt, and baking powder. Cream sugar and butter until light and fluffy. Add eggs, one at a time, making sure each is incorporated before adding the next one. Alternately add bourbon and the flour mixture.
Chill the batter one hour and then roll it into 1-1/4″ diameter logs in waxed paper. Chill 4 hours. Slice into 1/2″ thick disks and place 1″ apart on a baking sheet. Bake 8 minutes in a preheated 350ยบ oven. Cool and sprinkle with confectioners sugar.
October 21st, 2007 at 9:18 pm
You all have to come over now because there are so many cookies in the freezer I don’t know what to do with them. They are approximately 90% butter, so you can’t eat more than one and a half of them at a time.
Jenn, apart from the raisins those sound divine. I’ve had poor luck with slicing logs into thin discs, though. I tried making these really thin gingersnap cookies last year and they turned into enormous, conjoined gingersnap wheels.