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This bourbon shortbread is my hidden treat I keep coming back to. Mix rich buttery goodness with a hint of bourbon warmth and you can't say no to these cookies.
First time I put these together was on a whim for an afternoon snack with friends. They liked them so much, everyone wanted to take the instructions home with them.
Tasty Ingredients
- Butter: 1 cup (2 sticks 225g) grab the best butter you can, it's what gives these cookies their magic
- Sugar: ½ cup use fine sugar so the shortbread ends up super tender
- Bourbon: 4 tablespoons pick a mid-range bourbon, something you'd actually drink is perfect
- Salt: ½ teaspoon just enough to balance out the sweetness and make those flavors pop
- Flour: 2 cups all-purpose flour is all you need here
Step-by-Step Directions
- Perfect Baking:
- Bake those frozen rounds until the edges are golden, about 23 minutes, so they're just right.
- Freeze for Shape:
- Set your trays in the freezer for about half an hour until the cookies are solid. This keeps them pretty when they bake.
- Make Rosettes:
- Now that your dough is soft, pipe tight spirals onto your parchment. They're not going to spread, so you can place them pretty close together.
- Shape the Dough:
- Scoop about a quarter of your dough into a piping bag with a rose tip. Rest the bag on top of the warm oven for a minute to make it easier to squeeze.
- Add in Flour:
- Toss in the flour and go slow with the mixer just until everything's together. You're after a soft dough that's not sticky.
- Add Bourbon and Salt:
- Pour in your bourbon and salt, then mix gently so everything gets evenly blended. The bourbon gives the dough its aroma.
- Butter and Sugar Creaming:
- With your mixer, blend butter and sugar in a bowl until the mixture is light and fluffy. Take about 3 minutes so enough air gets in.
- Get Your Oven Ready:
- Set your oven to 350°F (180°C) and line two trays with parchment so nothing sticks.
Honestly, biting into a fresh one straight from the oven is always the best part. The butter’s still soft, and you get that whiff of bourbon. My grandma, who doesn’t like booze at all, tried one and asked for seconds right away.
Keeping Them Fresh
Shortbreads like these stick around just fine in a sealed container at room temp for a week. Want to save them longer? Freeze the dough in a log, then slice and bake fresh ones whenever you feel like it—up to three months.
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Tasty Twists
If you're up for trying new flavors, swap the bourbon for Scotch for a smokier bite, or go with dark rum for a hint of the tropics. Grate in some orange or lemon zest too. The citrus combo goes really well with the booze.
Perfect Pairings
These cookies shine next to a little vanilla custard or a scoop of vanilla ice cream. Not a big dessert person? Try dunking one into your espresso. That coffee and bourbon cookie combo is pretty awesome.
Backstory
Classic Scottish shortbread has been around forever, but this bourbon update is totally an American twist. Word is it started in Kentucky (bourbon central!), bringing some Southern heat to an old British favorite. It’s a cool mix of food traditions.
Frequently Asked Questions
- → What type of bourbon is best?
Choose a mid-range bourbon with caramel or vanilla notes for a subtle, balanced flavor.
- → Can I swap out bourbon for something else?
Yes, try orange juice, vanilla extract, or orange blossom water based on your preference.
- → What if the dough is hard to handle?
If the dough feels tough, let it sit near gentle heat, like on a warm oven, to soften up a bit.
- → Why freeze the cookies before baking?
Freezing ensures the swirls hold their shape perfectly and prevents spreading during baking.
- → How long do they stay fresh?
Keep them in a sealed container in a cool, dry spot for up to a week.