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This trio of cookies pretty much sums up what’s keeping me going at the moment… coffee, Christmas trees, and plans to leave on an airplane sometime in the very near future.  To head somewhere a bit sunnier.  And warmer.  With fruity cocktails.

But in the meantime, I’m in the middle of a cookie baking and blogging binge, thank you very much.

And you must agree that no Christmas cookie plate would be complete without a rock-solid cut-out option…

I included my basic sugar cookie fave on this blog earlier this year, but have wanted to try the intriguing maple and nutmeg infused version I discovered on Smitten Kitchen.  Surely you’ve heard of it?  If food bloggers were movies stars, Deb Perlman would be Meryl Streep – consistently and mindblowingly amazing in every performance.  I read the inspired recipes on this blog that is equal parts hilarious and deeply informative and realize I’m still in the community theater of bloggers.  But that’s ok.  Deb’s inspiring, and I can dream…

Which is much easier to do with a plate of these cookies and a nice strong cup of coffee.  And might I suggest you sweeten your coffee with a bit of the maple syrup?

In my continuing effort to wish you a boozy Christmas, I added a bit of Canadian Sortilege whisky (a combination of maple syrup and whisky) to Deb’s recipe… it’s been sitting in my liquor cabinet longing to be added to something festive, and this seemed just the ticket.

Come to think of it, a dash of Sortilege might be nice in that cup of coffee as well…

Nutmeg Maple Butter Cookies with a Splash of Whisky

  • Servings: about 6 dozen cookies, depending on the size of your cookie cutters
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Adapted, just barely, from a recipe found on the Smitten Kitchen blog

  • 1 cup butter, at room temperature
  • 1 cup granulated sugar
  • 1/2 cup maple syrup (Grade B is ideal here, but the original recipe suggested that Grade A with a few drops of maple extract would also work)
  • 1 teaspoon Sortilege whiskey (we had received this Canadian whiskey and maple syrup blend as a gift, and I couldn’t resist adding it.  You may add a teaspoon of regular whiskey, or just leave it out…)
  • 1 large egg yolk
  • 3 cups all-purpose flour
  • 1/2 teaspoon ground nutmeg
  • 1 1/4 teaspoon sea salt
  • extra course sugar for dusting.

In the bowl of a standing mixer, beat butter and sugar together until light and fluffy. With the mixer running, add yolk and slowly drizzle in maple syrup and (optional) whiskey. In a separate bowl, whisk together flour, nutmeg and salt. Add to butter mixture and mix until just combined. The dough will be in loose clumps. Gather them together into a tight packet with a large piece of plastic wrap and chill dough for at least two hours (and up to four days) until firm.

Preheat oven to 350 degrees and line a few baking sheets with parchment paper. On a floured counter, roll dough to 1/8-inch thickness and cut into desired shapes.

Arrange cookies on baking sheets, dust with a bit of course sugar, and bake for 8 to 11 minutes each, or until lightly golden at the edges. Transfer to racks to cool. Cookies keep in airtight containers for a week.  Deb says you can pop them in the freezer “until their dance number is up.” My cut-out cookies never, ever last that long…

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3 Responses to "Nutmeg Maple Butter Cookies With a Splash of Whisky"
  1. Princess says:

    I really, really have to make these…OMG, now it’s just a matter of finding the time to do that 🙁

  2. These cookies sound awesome: butter, nutmeg, maple syrup, whiskey! How can you go wrong!!! Thanks for sharing 🙂

  3. Ginger says:

    Glad we’re not the only ones with a Christmas airplane 😉

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