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Black Fang Jagermeister Cookie

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This Black Fang Martini Cookie is made with Jagermeister and balanced with a tangerine glaze made with Perfect Puree's product.  The tangering helps cut the anise flavor - making even skeptics of Jager to lick their lips.

Recipe supplied by Terry Treske



Key Alcohol Flavors:


 What is the difference?

Hi-Proof Ingredients:

Makes 32-36 Martini shaped cookies 1 package of Hi-Proof Cookie Mix; 1 TBSP water; 3 oz Jagermeister; 3-6 drops of black food coloring.


Hi-Proof Directions:

Combine all ingredients in a bowl and mix together.  Mixture should be 'crumbly' at first.  Keep mixing until it all comes together.  If too wet add some additional flour.  Refrigerate for 1-24 hours.

Preheat oven to 375 degrees. Roll out dough on a well floured cookie cutter silicone pad to about 1/4" thick.  Cut into shapes.  Repeat until all dough is used up.  Bake for 6-8 minutes.

Lo-Proof Ingredients:

Use your favorite rolled sugar cookie recipe.  Replace vanilla or other flavoring with Jagermeister.  Add black food coloring.


Lo-Proof Directions:

Follow the directions of your favorite rolled sugar cookie recipe.


GLAZE:  Combine 1 C powdered sugar with 4 TBSP of Tangerine Puree from Perfect Puree and 2 tsp of egg white powder.  Mix well.  Drizzle on top of cookies.

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