(Irish) Whiskey Cookies

I own very few articles of green clothing. I never realized that until this past Saturday.

Who wears black on St. Patrick’s Day?

This girl, right here.

I know. I’m way late on this Irish stuff.

But, for a moment, let’s talk about St. Patrick’s Day in New York City.

Oh holy wow. People were lined up. At 8 am. Outside of a bar. That didn’t open until 10.

Maybe that’s dedication? Maybe it’s out of distain for their livers? Maybe they really want to get the most out of their Leprechaun garb?

Personally, I’m not really feeling the whole “beer-for-breakfast” thing. I’d rather have waffles. Or fries. Or leftover pizza. Or really, anything other than beer. I’m not opposed to a nice brunch drink next to your omelette, no. But when you replace meals with green-tinged grain beverages, we might have a problem.

But these cookies. Let’s talk about these cookies. These SO aren’t Irish whiskey cookies. I really wish I could say they were. I used Tennessee whiskey. You know why? Because it was cheaper. No joke. I wanted to taste the whiskey, but I also didn’t want to spend $40 on a good bottle that was going to be blended with chocolate chips and walnuts. It’s possible I missed out. It’s also possible that it was totally ok.

I don’t claim to be a whiskey connoisseur, by any means. I know when it’s bad and I (sometimes) know when it’s not as bad.

So, since these cookies really didn’t use Irish whiskey, it’s fine if they’re posted almost a week after the holiday.

We can just call them “whiskey cookies” and leave out the “St. Patrick’s Day” aspect.

They have chocolate. They have walnuts. They have booze. They have frosting.

The frosting almost didn’t happen. But because I’m incapable of not frosting something that COULD have frosting, it happened. It was worth it. Make the frosting. Because the recipe makes more than you’ll probably use on the cookies, so if nothing else, you’re left with some pretty decadent leftovers.

Oh! Also!

These cookies are vegan!

Bonus points!

Not to toot my own horn, or anything, but you SO wouldn’t be able to tell that these are vegan. I swear.

On the moon and the stars in the sky.

Yes, I swear.

I don’t need to talk these cookies up anymore. Tell people that they’re Irish. Don’t tell people that they’re vegan. Or ignore both pieces of advice and just enjoy them.

(Irish) Whiskey Cookies

Adapted from Vegan Cookies Invade Your Cookie Jar

(they’re called “Irish Creme Kisses” in the book)

For the cookies:

1/4 cup nondairy milk (almond, soy, rice, whatever)

1/2 cup granulated sugar

1/2 cup dark brown sugar

1 1/2 teaspoons + 2 tablespoons cornstarch, separated

1/4 cup whiskey

1/3 cup canola or other flavorless oil

4 teaspoons espresso powder

1 1/2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

2 tablespoons cocoa powder

21/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup finely chopped walnuts

1/2 cup semi-sweet chocolate chips

For the frosting:

2 tablespoons margarine, softened

1 1/2 cups powdered sugar

1 tablespoon nondairy milk

2-3 teaspoons whiskey

1/2 teaspoon vanilla extract

For the topping:

1 semisweet chocolate bar, at room temperature

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper, or spray with non-stick spray.

Stir together the milk, both sugars, and 1 1/2 teaspoons cornstarch in a large bowl. Add the whiskey, oil, espresso powder and vanilla extract and mix well.

Sift in the flour, 2 tablespoons cornstarch, cocoa powder, baking powder, baking soda, and salt. Mix until a sticky dough forms, and then stir in the chopped walnuts and the chocolate chips.

Drop rounded tablespoons of the dough 2 inches apart on the baking sheets. Bake 12-14 minutes or until firm. Let the cookies cool on the sheets for 5 minutes, then transfer them to a wire rack.

While the cookies are cooling completely, make the frosting. In a large bowl, combine the margarine and the powdered sugar together with a fork. It will look crumbly and kind of chunky (ew. I hate that word).

Stir in the milk, 2 teaspoons of whiskey (you can add more if the mixture is too dry/you want more whiskey taste), and the vanilla. If it’s coming together nicely, continue to stir with a spoon or fork. If you need more power, break out the beaters. In the end, the frosting should be thick, but spreadable.

To assemble the cookies, spread the frosting on each cooled cookie. Don’t worry about spreading it out to the edges, it’s better if it’s just dolloped in the middle.

Take the chocolate bar that you set aside for the topping and run a vegetable peeler along the narrow edge of the bar. This will form small curls or flakes of chocolate. Sprinkle on the frosting the middle of the cookie.

Let the cookies set for about 30 minutes (you can also refrigerate them to speed the process). These really did taste better the second day (and actually… they were good the third and fourth day, too), so don’t hesitate to make them the day before they’re needed. Just store in a tightly covered container.


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