It’s taken me a while to determine why I enjoy holiday baked goods so much more than those made any other time of year. I can whip out a batch of cookies in March, but they don’t seem as special to me as those I make in December.
You’ll be happy to know that I’ve discovered the secrets. There are two.
Spices and booze.
For me, there is nothing quite like a cookie that’s studded with ingredients that have taken a bath in bourbon, rum or brandy alongside flavors of cinnamon, ginger, nutmeg or cloves. It defines the holidays for me. So much so that I fear it could land me in a baking rut before the season is over.
So far I’ve made 3 holiday goodies and they have all had these spices or booze in them in one form or another. I’m not complaining. I’m far from tired of the combo, but I may need to work in a batch of chocolate chip to switch things up.
These bourbon nut cookies are one of those goodies I made this weekend. I make a similar cherry nut cookie, but this year I decided to modify it even more by taking out the fruit and loading up with extra nuts. The result is a nutty shortbread with hints of orange and vanilla. The bourbon is faint in these, so don’t shy away if you aren’t as big of a fan of booze in your baked goods as I am.
These are plan-ahead cookies. The nuts should soak overnight and then the dough will need to cool in fridge for about an hour before you bake them. I always like to warn you of that because I am notorious for missing those kind of instructions the first time I read through a recipe. Happy Baking!
- 1/4 cup chopped salted pistachios
- 1/4 cup sliced almonds
- 1/4 cup chopped raw walnuts
- 1/4 cup chopped raw pecans
- 1/4 cup Kentucky bourbon
- 1 cup unsalted butter, softened
- 1 cup light brown sugar
- 1 large egg
- Zest of 1 orange
- 1/2 vanilla bean
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon fine ground sea salt
- 2 2/3 cup unbleached, all-purpose flour
- Place the nuts in a small bowl and pour in the bourbon. Toss to coat the nuts, cover the bowl and let sit overnight.
- In the bowl of a mixer fitted with the paddle attachment, cream together the butter and sugar for 4 minutes. Scrape the sides of the bowl as needed.
- Mix in the egg. Add the orange zest. Slit the vanilla bean, scrape out the paste with the tip of the knife and add the paste to the mixing bowl. Sprinkle in the cinnamon, nutmeg and salt. Mix for 30 to 45 seconds, until all ingredients are combined. Mix in the nuts and bourbon.
- Slowly add the flour a little at a time with the mixer on low until all the flour is mixed into the dough. Scrape the sides of the bowl as needed.
- Transfer the dough to a large sheet of plastic wrap. Use floured hands to shape it into a log. Wrap and roll to about 17 inches long. Place on a baking sheet and refrigerate for at least 1 hour.
- Preheat the oven to 350 degrees F. Remove the dough from the fridge and slice into cookies about 1/4 inch thick. Place on an ungreased baking sheet and bake for 12 to 14 minutes, until firm and the edges are browned. Let cool 1 minute and then transfer to a cooling rack to cool completely.
- I used all raw nuts in this recipe except for the pistachios because I only had salted on hand. Unsalted pistachios will work, too.
You are so right Lori. . .there is just something about bourbon, brandy, cinnamon and nutmeg that starts to get me into that winter holiday state of mind. And these cookies are perfect for that. Btw. . .I just adore all the nutty goodness in these cookies.
Thanks, Lynn! Glad to know I’m not alone in my love for spiked baked goods!