Boozy Cookies

With the winter knocking on our doors, what could be more delicious to go with a cup of hot coffee than a cookie! 

Now you be careful while sharing these cookies because they have alcohol in them. Foodies I bring to you a cold weather favorite of grown ups – Boozy Cookies. These cookies are inspired by fruitcake not only in their taste but in appearance as well.

Start by soaking Dried Cherries, Cranberries and Walnuts for 1-2 days in Brandy. Mix them in the cookie dough, bake and enjoy!

Make sure to bake a different type of cookies (example: chocolate chips) for the kids so that you don’t get all mixed up. Remember, these special cookies are for grown ups only. 

Ingredients:

• Granulated White Sugar - 1 ¼ cups 
• Brown Sugar – ½ cup  
• Unsalted Butter – ½ cup
• Vanilla Extract - 1 teaspoon 
• Egg - 1 large 
• All-Purpose Flour - 1 ¾ cups
• Baking Soda - 1 teaspoon  
• Salt – ¼ teaspoon  
• Dried Cranberries + dried Cherries – ¾ cup 
• Brandy – ¼ cup 
• Walnut Pieces – ½ cup

Others:

• Parchment paper
• Baking Tray
• Cooling Racks
• Spatula

Do ahead:

• Toast the Walnuts lightly on a pan over medium heat.
• Dip the Walnuts, Cranberries and Cherries in Brandy. 
• Toss to coat. 
• Cover and refrigerate for 24 hours.

Preparations prior baking:

• Place the Butter in the stand mixer bowl and let it sit on your counter top for an hour to come to the room temperature.
• Keep the Egg outside as well so that it also comes to room temperature (makes it easier to mix).

Directions to mix and bake:

• Start the stand mixer and beat the Butter.
• Line the baking tray with parchment paper.
• Add the Brown Sugar in the mixer. Continue beating on medium speed. 
• Add the Granulated White Sugar and Vanilla Extract in the bowl. Beat until fluffy. 
• Add the Egg. Beat just until blended. 
• Preheat the oven to 350° F.
• Sift and mix the All-Purpose Flour, Baking Soda and Salt together. 
• Add the dry products in small portions to the butter mix. Beat on low speed to mix.
• Stir plumped Cranberries, Cherries and Walnut pieces into the cookie dough (Note: The Brandy will be fully absorbed by the nuts, if it isn’t then don’t add it in the dough because it will make it runny).

• Roll into rounds and place them apart on the baking sheet. 
• Bake 10 to 14 minutes or until the cookies are lightly browned.

Tip: Touch the top of the cookies, if it’s firm then the cookies are baked through.

Recommended Reading:

• Basic Kitchen Measurements
• Mixed Nuts Cookies
• Colorful Biscotti (with Cranberries, Pepitas and Pecans)
• Vanilla Biscotti
• Mathri (Savory Indian Cookies)
• Chocolate Chip Walnut Cookies
• It's all about Cranberries‼
• Martha Stewart's Rugelach
• One Dough Different Cookies
• Loaded Nuts Cookies
• Fork Pressed Chocolate Chip Cookies
• My Scrumptious Chocolate Crinkle Cookies
• Shortbread Cookies with a hint of Carom Seeds