Almond Honey-Whiskey Cookies

Warning. These cookies are definitely for those in the 21-and-over set. It all started that other night when Hallie and I were stress baking our final paper feelings over a bottle of wine. "Hey, look what I have," Hallie said. She said it in this super-casual way that usually portends disaster for the peace of mind of her boyfriend Charlie and her cat Sylvia. "I have a bottle of Jack Daniels Honey Whiskey," said Hallie. "Let's put it in a cookie," I said, taking a large swig and reaching out to replay "Single Ladies" for the third time in a row. Charlie and Sylvia glanced at each other and headed for the back room.

And what cookies these are. Hallie had the characteristically brilliant idea to replace a lot of the flour with almond meal and a bit of almond extract; this made them extremely soft and not-too-sweet, with a lovely nutty flavor complimenting the wallop of the whiskey. These are perfect when you're in need of comfort with a large dose of booze on the side. Best enjoyed with a good friend and some bad dancing. And/or The Texas Chainsaw Massacre, if you're so inclined. It worked for us.

Almond Honey-Whiskey Cookies
Cookies
1/3 cup Jack Daniels Honey Whiskey (pictured above)
1/3 cup brown sugar
1 stick butter
1/4 tsp salt
1 egg
splash almond extract (optional)
2 T vanilla extract
1/2 cup almond meal
1/3 cup flour
1/2 tsp baking soda
2 tbs vanilla extract

Frosting
3/4 cup powdered sugar
1-2 tablespoons Honey Whiskey

Preheat oven to 350 degrees F. Pour 1/3 cup whiskey into saucepan and add brown sugar. Cook over low heat so as not to burn the sugar. Once it is melted, boil until syrupy, about 3 minutes. When good and syrupy, take off of the stove and let cool (otherwise it will melt the butter). In a mixer or bowl cream butter. Add cooled syrup and beat until incorporated. Add eggs and extracts, then dry ingredients. Mix to incorporate. Spoon out onto a greased cookie sheet and bake 8-10 minutes, until soft and golden. Let cool completely before frosting.

Mix confectioner's sugar, a pinch of salt and 1-2 tbs whiskey in a small bowl until thick and runny. Drizzle the frosting over the cookies. Warning: this makes the cookie really intense. Omit if you want a more gentle cookie.