Whiskey Nut Cookies

I made these for the St. Pat’s Potluck on Friday at work. I used fresh eggs in this recipe because I know the chickens personally, and I can promise they are treated well.  Ener-G egg replacer, flax seed, or applesauce would also work fine. You could also substitute corn syrup for agave nectar. They turned out to be a very mild, thick cookie, less like a sugar cookie and more like a pecan sandy or shortbread. The frosting was really tasty! I suggest Wilton’s food coloring for the frosting since it’s vegan, or better yet, use an all-natural brand. If dough or frosting get too thick, just add more whiskey. :P

Whiskey Nut Cookies
1 1/4 cups granulated beet sugar
1 Crisco stick or 1 cup vegetable shortening
2 humanely farmed eggs, or equivalent
1/3 cup light corn syrup, or agave nectar
1 tbs vanilla
3 cups white whole wheat flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup whiskey
2 tbs hazelnut liquer

Beat sugar and shortening together in a large bowl until well blended. Add eggs (or equivalent), syrup, and vanilla; beat until well blended and fluffy. Combine 3 cups flour, powder, soda, salt in a small bow. Add gradually to shortening mixture, beating at a low speed until well blended. Add whiskey and hazelnut liqueur, or more corn syrup if dough is too dry. Roll dough out onto lightly flowered surface or wax paper. Refrigerate sheets of dough for 30 minutes, then cut into desired shapes. Or, don’t cut shapes, but place 1 tsp dough on oiled cookie sheet. Spray cookie sheets with non-stick spray. Preheat oven to 375 F and bake 5-7 minutes or until golden. Let cookies cool completely before frosting.

6 tbs Earth Balance
3 cups powdered sugar
4 tbs hazelnut syrup (the kind you use for lattes) or 3 tbs vanilla plus 2 tbs almond milk
5 tbs whiskey (or more milk instead)

Beat frosting on high until all ingredients are blended and desired thickness has been achieved. If too thick, add more almond milk or whiskey. Frosting should be just a bit thinner than the consistency of Nutella.


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