whiskey cookie sandwiches

What is it about adding an alcoholic beverage to a recipe that makes it so wonderful? It seems as though every one of my favorite dishes requires wine or bourbon or a dense stout. I don't think I've ever made anything with Jack Daniels before, but now that I've started I'm not going to stop. The natural sweetness in whiskey blends perfectly with the nuttiness of the oats and warmth of the brown sugar in the cookies allotting for a burnt caramel flavor that tantalizes the taste buds. The Swiss meringue filling adds a soft, pillow of sweetness that includes yet more whiskey. Incredible! I cannot wait to try out more sweet whiskey-laden dishes, like Jack Daniel's maple syrup on pecan pancakes - perfect for a Saturday morning! For the perfect St Patrick's Day treat, try using an Irish whiskey like Jameson. 

I took this recipe from food + words and made minimal adjustments. My kitchen is scarcely equipped and I found myself regretting my lack of a standing mixer, however, I made do with a handheld.

This recipe makes approximately 24 sandwiches.

Ingredients:

Cookies:

1 13 C Flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda, scant

2 teaspoons cinnamon

dash ground cloves

1 stick unsalted butter, room temperature

1 C sugar

1/2 teaspoon salt

2 large eggs

1 tablespoon molasses

2 teaspoons vanilla

3 teaspoons whole milk or half and half

1 tablespoon whiskey

2 C rolled oats

Filling:

2 egg whites

1/2 C sugar

1/2 teaspoon salt

1 T whiskey

1 teaspoon vanilla 

Preheat oven to 375° F.

In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon and cloves. Stir to combine and set aside.

In a separate, larger bowl combine the butter, sugar and salt. Stir until pale and fluffy. 

Add the eggs one at a time. Make sure the first egg is fully incorporated before adding the second one. Add the molasses, vanilla, milk and whiskey. Stir until just combined.

Slowly begin to add the dry ingredients, stirring as you add. Mix until just combined into a soft dough.

Using a teaspoon, drop the cookies on the baking sheet, keeping a 2 inch space in between. Be sure to keep the cookies the same size. It helps to flatten the cookies a bit with a fork, so the sandwiches aren't too voluminous. 

Bake the cookies until they are light brown and crisped at the edges, about 5-8 minutes. Remove from the oven and let cool for 3 minutes. Transfer to a wire rack and cool thoroughly.

Meanwhile, make the meringue. Fill a saucepan with 2-3 inches of water and bring to a boil. Reduce the heat so the water is at a simmer. In a metal bowl, combine the egg whites, sugar and salt. Place the metal bowl inside the pan, careful to ensure the bottom of the bowl doesn't touch the water. Continually whisk the meringue until the sugar dissolves completely. 

Once the mixture is smooth, remove the bowl from the pan. Using a handheld or standing mixer, whisk the mixture until it becomes a fluffy and voluminous meringue, 8-12 minutes. Add the whiskey, vanilla and molasses and whisk until combined. If the mixture is a little thin, refrigerate for about 20 minutes. 

Now it is time to assemble the sandwiches. If you have the equipment, a piping bag is very helpful here. However, I did just fine with a teaspoon, though my end result wasn't as lovely as it could have been. Also, it's helpful to line the surface you are working on with parchment paper. The meringue is very sticky.

Place one cookie on a plate with the bottom facing up. Drop a teaspoon of filling on top and squish it with a second cookie. Repeat until all sandwiches are assembled.

The cookies will keep in an airtight container for up to 2 days at room temperature and 4 days refrigerated  I doubt anyone will ever be able to keep them around that long.