12 Days of Cookies: Day Eleven

On the eleventh day of cookies, we’re bringing out the booze. I first encountered Shari from tales from a small kitchen the same way I found several of the other bloggers featured here – by reading other people’s blogs and learning from them. One of the things I love about Shari is that she’s always down for challenges and fun. Exhibit A:  Her participation in the Food Porn Fridays series we ran a few months ago. Take a look at her submissions. 

Freshly caught salmon being smoked. Photo taken by Shari's dad.
Freshly caught salmon being smoked. Photo taken by Shari’s dad.
Colossal waffle Shari's niece ordered. | Photo by Shari Johnston
Colossal waffle Shari’s niece ordered. | Photo by Shari Johnston

So when I was working up a “guest list” for this little cookie party of mine, Shari was one of the first people I thought of. And she does not disappoint. It’s as if she knew, this close to Christmas, we need spiked desserts. And she delivered. Big time. 

Noggy Bourbon Balls

Post by Shari Johnston (tales from a small kitchen)

A couple of years ago, I was bored and decided to get a second job.  When choosing a second job for fun and not necessarily financial gain, there’s no point in picking something that is too much work.  You may as well focus on fun and discounts.

So, my second job is at a liquor store.  I make absolutely no money at this job.  Between my husband’s craft beer obsession and my love of wine, each month the cheque goes straight back into the store.

Seriously, could they ask for a better employee?

And, for some reason, they seem to really like me at this place.  I’m not sure if it’s because I’m so good for business financially or if they actually really do like me.

Example: I tried to quit this job last May.  They wouldn’t let me.  Honest.

Noggy Bourbon Balls | Photo by Shari Johnston
Noggy Bourbon Balls | Photo by Shari Johnston

These days, because Christmas is right around the corner, I’m working at the store a lot.  Christmas is the best time of year to work, though.  It’s busy, people are buying the best stuff and everyone is happy.  I love working over the holiday season as I get to catch up with regular customers and, of course, work really hard.

While catching up with a customer the other day, I mentioned how Dana asked me to take part in her cookie party and together, we brainstormed this recipe.  How awesome is that?  I got paid to visit and do my homework all while looking like I was working.  Perfection.

Even though the big day is right around the corner, you still have time to whip up a batch of these bad boys!  These cookies are really easy to make.  They are quick, tasty and have bourbon in them to get you in the Christmas spirit.  Hope you like ‘em!

Noggy Bourbon Balls (yield 5 dozen cookies)

For the cookies:

2 cups butter, room temperature

1 cup icing sugar

2 tablespoons eggnog (or milk)

1 tbsp vanilla extract

2 tsp bourbon

4 cups all purpose flour

1 teaspoon cinnamon

½ teaspoon nutmeg

¼ teaspoon cloves

¼ teaspoon salt

For the glaze:

1 cup icing sugar

2 tablespoons bourbon

Water (if necessary)

For the topping (optional):

2 tablespoons granulated sugar

1 teaspoon cinnamon

½ teaspoon nutmeg

Noggy Bourbon Balls | Photo by Shari Johnston
Noggy Bourbon Balls | Photo by Shari Johnston

Cookies:

  • Preheat oven to 300° F.
  • In a medium sized bowl, combine flour, cinnamon, nutmeg, cloves and salt.
  • Beat butter until creamy.  Add icing sugar and beat until light and fluffy.  In a separate (small) bowl, combine eggnog (or milk), vanilla extract and bourbon.  Once butter is light and fluffy, add the milk mixture and mix well.
  • Add flour mixture and stir until just combined.
  • Roll dough into balls (1 inch in diameter) and place on cookie sheet, leaving an inch or so in between balls.  Bake at 300° F for 15-18 minutes, or until bottoms are lightly browned.
  • Once baked, let sit on rakes until completely cooled.

Glaze:

  • For the glaze, combine icing sugar & bourbon and mix until completely smooth.  If too thick, add a bit of water to thin out (if too thin, add a bit more icing sugar).  When cookies are cooled, drizzle glaze over them, or dip cookies into it, whatever you prefer.

Topping:

  • If using, combine the topping ingredients and lightly sprinkle the sugar mix over the glaze.  Do this quickly or the glaze will set and your sugar will not stick.

Note:  Bourbon can be substituted with rum or vanilla, if preferred.

The 12 Days of Cookies

DAY ONE:  FORGOTTEN COOKIES (WHISKS & WORDS)

DAY TWO:  SNICKERDOODLES (SALTED SPOON)

DAY THREE:  WHITE CHOCOLATE COCONUT SHORTBREADS (MOVITA BEAUCOUP)

DAY FOUR:  LAVENDER SHORTBREAD (TASTELYSS)

DAY FIVE:  YODA SUGAR COOKIES (THE ROOK AND RAGBAG)

DAY SIX:  SPECULAAS (WILD WISTERIA)

DAY SEVEN:  SPICED APPLE CARAMEL-FILLED COOKIES (I ❤ BEETS)

DAY EIGHT:  GRANDMA’S ASHES (THE OUTLAW MAMA)

DAY NINE:  LEMON POPPYSEED GINGER BISCOTTI (A PERIODIC TABLE)

day ten:  vegan gingerbread cookies (little miss vegetarian)


2 thoughts on “12 Days of Cookies: Day Eleven

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