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This tasty bourbon shortbread has been my absolute go-to treat for years. Buttery richness plus a cozy bourbon kick makes these cookies impossible to resist.
I whipped up these cookies for a last-minute tea party with some friends. They liked them so much, they all wanted the instructions to make their own at home.
Easy Ingredients
- Butter: 1 cup (2 sticks or 225g) grab the good stuff since butter really makes these stand out
- Sugar: ½ cup superfine is best for a tender crumb
- Bourbon: 4 tablespoons any bourbon you enjoy drinking will do
- Salt: ½ teaspoon brings out flavors and cuts the sweet
- Flour: 2 cups plain all-purpose flour works just fine
Step-by-Step Directions
- Baking time:
- Bake those frozen cookies until the edges are a little golden, that'll be about 23 minutes for that just-right texture.
- Make ahead:
- Slide the trays into the freezer till the dough is nice and firm, around half an hour. This helps them hold their shape.
- Piping:
- Once your dough's soft, pipe tight little spirals on your baking sheet. No need to space them out too much, they don't spread.
- Shape the dough:
- Spoon out about a quarter of the dough into a piping bag fitted with a star tip. Rest it on top of your warm oven for a minute to soften it up.
- Add the flour:
- Tip in the flour and mix on low until it's just blended. You're aiming for a soft dough, but not sticky.
- Flavor boost:
- Poure in the bourbon and sprinkle the salt. Mix gently until everything's combined and smelling amazing.
- Cream together:
- Combine butter and sugar in a large bowl and beat till it gets fluffy and light. Take your time, about 3 minutes, to get lots of air in there.
- Get your pans ready:
- Warm up the oven to 180°C (350°F) and line two baking sheets with parchment so the cookies come off easy.
The first bite fresh from the oven is always the best—warm butter, strong bourbon smell. I'll never forget the first time my grandma tried one; she's never into booze but she immediately went in for another.
Storing and Freshness
Shortbread stays tasty in an airtight box on your counter for about a week. Want to get ahead? You can freeze logs of the raw dough and slice off what you need to bake for nearly three months of fresh cookies whenever you want.
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Tasty Twists
For different vibes, swap in Scotch whisky for a smoky touch or try dark rum for a tropical feel. You can also mix in some orange or lemon zest for a bright, citrusy pop that goes great with the booze.
Perfect Pairings
These cookies really shine with smooth vanilla custard or a scoop of vanilla ice cream. Coffee lovers—try dunking them lightly in espresso. That combo of strong coffee and bourbon shortbread is just next level.
Background and Story
Classic Scottish shortbread has been around for ages, but this bourbon version is a newer American spin. Probably started in Kentucky where bourbon is huge, this twist brings a Southern hug to the British classic. It's a tasty mash-up of food traditions.
Frequently Asked Questions
- → What bourbon should I pick for these cookies?
Choose a medium-quality bourbon with vanilla or caramel hints—just enough to enhance the flavor without overpowering it.
- → Can I skip bourbon or use something else?
Sure, swap bourbon for orange juice, vanilla extract, or even a splash of floral water—whatever suits your taste.
- → What if the dough's hard to handle?
If it's too firm, let it sit near something warm, like a heated oven, or keep the piping bag slightly warm to soften the texture.
- → Why chill the cookies before baking?
Freezing helps maintain the swirl shape while baking and keeps them from spreading too much.
- → How long will these cookies last?
Store them for up to a week in a cool, dry box with a tight lid.