Bourbon Molasses Cookies


Here are another one of my recipes for a contest, I did win but the company never published the recipe since I was a Yankee, well at least that is what I was told by the marketing manager. My recipe was not another BBQ sauce, which what they usually get and but I was from New York City, and the last time someone won the contest that was not from Bourbon Country they got a lot of angry letters and emails.


But I won and they also like the bourbon egg nog I suggested to serve with the cookies.


Ingredients


3 1/2 cups of unbleached flour

1 cup of almond flour

1 1/2 sticks on unsalted butter, 3/4 of a cup

1 cup of unsulphured molasses

3/4 cup of raw sugar

2/3 cup of bourbon

1 egg

3 teaspoons of baking powder

2 teaspoons of ground ginger

1 teaspoon of ground cinnamon

1/2 teaspoon of salt


Directions


Preheat the oven to 350 degrees


Line baking sheets with Parchment paper


In a large bowl whisk together the dry ingredients.


In the stand mixer cream together the sugar and the butter until light. Add the molasses, followed by the egg, mix until creamy.


Alternating with the dry ingredients and the bourbon in 2 equal parts, mix until well combined. Remove the bowl from the stand mixer and cover with plastic and chill for at least an hour.


Pinch dough out from the bowl, and roll into 1 inch balls, place on prepared baking sheets, and press down with palm, repeat until done. Place cookies about 2 1/2 inches apart and bake for about 10 minutes, remove and place on cool racks, after 15 minutes, slide the parchment with the cookies from the baking trays until the cooling racks cool the rest of the way and set. These are chewy cookies so they need to cool all the way on the parchment to set.


Serve with a Bourbon Egg Nog (recipe in my expanded Cocktails book due out next year)


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