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Maple-Tini Sugar Cookie Recipe using Maple Whiskey

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maple-tini-cookies-side-800px.jpg  "This Maple-Tini cookie recipe is inspired by Crowne Royal Maple Whiskey.  A fall or early spring cookie - this has a very distinct maple flavor.  Simple to whip up - and delicous for lovers of pancakes and otherwise all things maple. "

Recipe supplied by Ken at CUI

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Key Alcohol Flavors:

cherry.pngCrown Royal Maple Whiskey

Lo-Proof Ingredients:

Makes about 40 margarita shaped cookies 

  • 3 cups all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup softened butter or margarine
  • 2/3 cup sugar
  • 1 egg
  • 3 TBSP Maple Whiskey
  • 1 TBSP lemon juice
  •  

Lo-Proof Directions:

Sift together flour, salt and baking powder.  In a separate mixing bowl combine butter, sugar, egg and cocktail ingredients.  After it is mixed well turn the mixer up to medium and whip together for about 2 minutes until light and fluffy.  Gradually add in the flour mixture. The mixture will increasingly become thick and will eventually "ball up".  Wrap the cookie dough in plastic wrap and refrigerate for at least 1 hour.


Preheat oven to 400 degrees.


Roll cookie dough on a prepared surface - it's best if you use a silicone mat dusted with flour. Make sure that your surface, rolling pin and the cookie dough are dusted with flour to prevent sticking. Roll the dough between 1/8" and 1/4" thick. Use your cookie cutter to cut your shapes - making sure to dust the cutting edge of the cookie cutter periodically. Place on an ungreased cookie sheet or on a sheet covered with parchment paper. Bake about 8 minutes until the tops begin to brown. Remove from the oven and let cool before decorating.

Hi-Proof Ingredients:

Makes about 32 martini shaped cookies

  • 1 Family size package (17 oz) Cocktail Cookie Hi-Proof Baking Mix
  • 2.5 oz Maple Whiskey
    1 oz lemon juice

 

Hi-Proof Directions:

In a large bowl and using a hand mixer on medium combine the Cocktail Cookie Hi-Proof Baking Mix and the cocktail ingredients. Small granules will form, turning into small balls and eventually one large ball.  Wrap the dough in plastic wrap and refrigerate for at least 1 hour.


Preheat oven to the 375 degrees.

Roll cookie dough on a prepared surface - it's best if you use a silicone mat dusted with flour. Make sure that your surface, rolling pin and the cookie dough are dusted with flour to prevent sticking. Roll the dough between 1/8" and 1/4" thick. Use your cookie cutter to cut your shapes - making sure to dust the cutting edge of the cookie cutter periodically. Place on an ungreased cookie sheet or on a sheet covered with parchment paper. Bake about 8 minutes until the tops begin to brown. Remove from the oven and let cool before decorating.

NOTE:  If the dough does not "ball up" add another tsp of liquid.  If the dough is too "sticky" then add some flour.

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Related Links:

Cookie Cutters

Ideas and News

It's all about the glaze

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Presentation:

Maple Whiskey Glaze
Combine 2 C powdered sugar with 4 TBSP maple whiskey and 2 TBSP lemon juice.  OPTIONALLY add 1 TBSP of dried egg whites to help preserve the glaze.  Mix up and drizzle on the cookies.  Before the glaze can dry, sprinkle some raw natural sugar on top - working 3-6 cookies at a time.  Use a cranberry for garnish.

 

 

 

 

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