Cookie #62 - Tennessee Whiskey Cookies

When I first think of Tennessee, I'm not reminded of

Nashville, the Grand Old Opry or Dolly Parton. 

I'm reminded of the number 7.

My old friend Jack Daniels.

We have a love-hate relationship. 

One of my favorite ways to used alcohol in cookies is Italian Anisette Cookies. 

They're soft and cakey with a strong anise flavor. 

They immediately came to mind when I was on the search for a whiskey cookie.  Then, I came across this recipe for Orange-Whiskey cookies. 

Perfect! 

After some slight tweaking, I'm super happy with the way these cookies came out.  They have the same texture of the anisette cookies I love, but with a subtle orange flavor, rather than anise. 

The whiskey does get lost after baking, but the overall flavor is divine. 

If you really want that whiskey flavor, you could glaze the cookies with a simple glaze of powdered sugar, corn syrup and whiskey. 

Tennessee Whiskey Cookies

1/2 cup butter

1/3 cup shortening

3/4 cup sugar

2 eggs

1 medium orange

2 tablespoons Jack Daniel's Tennessee Whiskey

1 teaspoon baking powder

1 teaspoon baking soda

1/4 cup salt

3 cups flour

1 egg, lightly beaten with 2 tablespoons cool water

Nonpareils for decoration

Cream butter, shortening and sugar.  Beat in eggs, one at a time, mixing well after each addition. 

Zest the orange and then juice to yield about 1/4 cup.  Combine juice, zest, whiskey.  Add to butter mixture and mix well. 

Sift flour, baking powder, baking soda and salt together.  Add to butter mixture, 1/4 cup at a time, until well mixed.  Cover and refrigerate for at least 2 hours.

Preheat oven to 350 degrees F. 

Roll tablespoons of dough into balls and place on a parchment lined baking sheet.  Brush each cookie with egg wash and sprinkle with nonpareils.  Bake for 12-15 minutes or until the edges are golden.

Let sit on baking sheets for a few minutes before transferring to a wire rack to cool.