Shortbread cookies are a perfectly versatile cookie that can take on any number of dips, glazes and additions. Chocolate whiskey dipped shortbread cookies are a great, grown-up option for the holidays.
Leaving out cookies for Santa is tradition in many a household. But sometimes, let’s all admit it, the big guy may need a more grown-up treat. It’s a long trip for him, bouncing around from house to house and delivering presents. Those of you who have seen the Santa Clause, you know. Dogs, small fireplaces, big presents in a little sack. And then, the cookies and the milk. Do you think he ever gets tired of all the chocolate chips and spritz cookies? He may just need a different kind of pick-me-up.
This year, try leaving out these chocolate whiskey dipped shortbread cookies for the big guy (or, you know, the parents who are forced to eat the cookies to keep up the ruse). The cookie itself is a perfect, buttery shortbread. Slightly sweet, crispy but flaky. It is probably my favorite cookie, so versatile. Make them plain and dip them in coffee. Toss in a bit of lemon zest and top it with jam. Or do what I did and dunk them in some chocolate whiskey spread. As soon as I started thinking about these cookies, I knew I wanted to do a grown-up version with something a little different. I mixed some chocolate with a bit of whiskey for a nice kick. Santa needs a little kick in the pants at the end of a long night. And these cookies are just the right choice for him.
- 2 cups all-purpose flour
- ¼ tsp. salt
- 1 cup butter, softened
- ½ cup confectioner’s sugar
- 1 tsp. vanilla
- For glaze:
- 1 cup chocolate chips
- 1 Tbsp. Irish whiskey
- splash of heavy cream
- Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
- In the bowl of a stand mixer, combine butter and sugar until smooth. Add in vanilla and salt and mix until combined.
- Add in flour and mix on low until just incorporated. Turn the mixture onto a flour-dusted surface. Knead gently until the dough comes together.
- Using a rolling pin, roll the dough to ¼ inch thick. Use a cookie cutter (shape is your choice) and cut out shapes, laying the cut out cookies on the baking sheets. Repeat until you have no more dough.
- Bake for 8 to 10 minutes until lightly golden. Remove to a cooling rack.
- Once completely cool, prepare the glaze. Heat the chocolate chips in the microwave in 30 second increments until melted completely.
- Stir in whiskey and a splash of heavy cream until smooth. Dip the cookies into the glaze then lay flat on parchment until hardened.
Whiskey, Cookies and Cream. I am sold. I will take the whole batch.
These cookies look so good, perfect for gift giving!
Wow, so many good things going on here!
Yeah, chocolate + booze!! Woo woo!
You had me at whiskey!
Chocolate and whiskey. AND a cookie. YESSSS!
Do I have to share?
I would be happy to share some of these with Santa, but I’d need to keep most of them for myself. They sound so good!
You’re so smart, making something with a “kick” for Santa! Knowing full well that you’re going to be the one to eat the cookies makes it our little secret LOVE. IT.
Whiskey with shortbread? Sort of like bourbon and french toast 😉 Liquor makes a lot of things better.
I think Santa would be very happy if this cookie was shared with him!
These cookies look awesome! I’m sure Santa is very appreciative of the mild buzz, too!
Oh my. Yes, please!
You just took shortbread cookies up a notch! Love it.
A splash of Irish whiskey in the chocolate is pure genius.
See – this is why Santa likes your house – it has the boozy treats Seriously loving this recipe right now!
Whiskey dipped shortbread cookies…it’s all my favorite things in one title!
ummm hello perfection… seriously I am amazed at your baking skills looking at all these cookies on your blog! maybe you can tutor me one day
lucky me. I have all that is needed to make these and I will make them right now!