Cookie Time

It’s Cookie Time again! That winter holiday season, when kitchen windows steam up from oven’s spice-laden warmth is upon us once more, and I for one couldn’t be happier!  We need a little something, right about now to help get us through the hard times….just a couple of days where we can sit with family and friends, or at least raise a glass of something special against the evening’s chill.

 In keeping with this sense of yuletide bacchanalia, I decided to create a cookie with a kick….the Bourbon Pinwheel Cookie.  This one is loaded, and gives one the opportunity to get loaded while cooking the cookies.
The recipe takes a bit of time, but the results are well worth the work!

Randi and Bourbon Cookies

The filling can be made with any dried fruit in combination with chopped nuts, apples (or pears), orange slices (seeded) brown sugar, cinnamon, cloves, butter and a dash of either bran, corn starch or just make a real thick reduction out of the “fruit boil.”

There’s a separate dough, which is made with bourbon as well, and it has to be chilled for an hour before assembling the cookie rolls.  Then the cookie rolls have to be chilled 4 hours.

The dough is kinda sticky, but is easy to chill and because it has booze in it, you can put the completed cookie rolls in the freezer and they don’t freeze…they just chill.

After about 4 hours, the cookie rolls are taken from the freezer, sliced into pinwheels and put in a 350 degree oven for about 12 minutes….. then take them out, let them sit and cool on a rack.

So for today, Fifty Five is the New Cookie Time!  You’re never too old for a good cookie! 

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