Wilmington holiday Irish whiskey cookies

Jameson Irish Whiskey

Wilmington Irish descendants start their holiday baking early; however, cookie baking is done in two batches. One baking day of cookies is accomplished around Thanksgiving. These are usually for gifts for friends and relatives. A second day of baking is done about a week before Christmas. These homemade cookies have always been a favorite with kids and grown-ups alike on both sides of the Atlantic. Holiday cookies come in various shapes and sizes and almost every cuisine has its unique holiday cookie recipe. Drop cookies, chocolate-chip cookies, pressed cookies, car cookies and so on, there are endless number of cookies. If you love trying out new and recipes, then you might want to try out this holiday Irish cookie recipe with Irish whiskey.

1 cup butter, softened

1 cup granulated Sugar

3 large eggs

2 cups all-purpose Flour

1/4 cup Irish whiskey

1/4 cup candied citron, chopped

1/4 cup golden raisins, blanched and chopped

1/4 cup almonds, chopped

Preheat oven to 375 F and grease two cookie sheets; set aside. In a small mixing bowl, cream together the butter and the sugar. Beat in the eggs until well blended. Add the flour and the Irish whiskey, and beat the dough until smooth. Add the fruit and nuts, and mix well. Drop cookie dough from a tablespoon onto the prepared cookie sheets.

Bake each sheet of cookies for 8 to 10 minutes. Remove the cookies from the baking sheets with a spatula while still warm. Place on wire rack to partially cool.

Store the cookies in an airtight container with a slice of white bread to maintain their soft, fruity texture.

Tip: Drizzle cookies with a whiskey cream icing.

Whiskey cream topping:

1 cup powdered sugar

1 1/2 tablespoons water (you can add a teaspoon more, if needed)

1/4 teaspoon Irish whiskey or Irish Cream liquor

1. To make icing: In a small bowl, combine powdered sugar, water and whiskey or liquor, stirring until smooth. Add another 1/2 teaspoon or two of water for desired drizzling consistency. Put cooled cookies side by side in jellyroll pan and, using a teaspoon, drizzle glaze over cookies.