December 17, 2016
Bourbon Molasses Sandwich Cookies
Wow. Wow. Wow! You have to try these! They ooze boozy deliciousness. Heck, I don’t even like bourbon, but I LOVED these cookies. So did every person who tasted them.
Two other great things about these, are one, the ease of the recipe, and two, how they morph into something different after they sit for a few hours. They become soft, extra creamy and they literally melt in your mouth. The meringue in the middle permeates the cookie itself and brings forth the bourbon taste. And by “ease of the recipe” I mean that it’s straightforward. Yes, there are a lot of ingredients but that packs in the flavor.
The meringue is probably the only tricky part. If whips and fluffs up beautifully. When you’re at the “add bourbon” stage though it flattens out. Don’t be alarmed, just whip it quite a while, and then chill it. After assembling, I put mine in the refrigerator and the filling further thickened.
Turns out, when she’s not working (producing Discovery Channel programs), she’s a winning hobby baker; her colleagues the lucky tasters. But don’t just take our word for how delicious these are. Make them today!!
Molasses Bourbon Cookies
2 cups Gold Medal All-Purpose Flour (9 oz)
2 teaspoons baking soda
2 1/2 teaspoons cinnamon
1 1/2 teaspoons ginger
1/2 teaspoon cloves
1/2 teaspoon allspice
1/2 teaspoon salt
1/2 cup melted butter (1 stick)
1/3 cup granulated sugar
1/3 cup molasses
1/4 cup packed light brown sugar
1 large egg
2 tablespoons bourbon
Extra granulated sugar for rolling
Meringue Buttercream Filling:
3/4 cup + 2 tablespoons sugar, divided
1/3 cup water
3 egg whites
1 stick unsalted butter (1/2 cup), REALLY soft
3 tablespoons bourbon
For the cookies, mix all flour, baking soda, spices, and salt in a bowl; set aside. In a stand mixer, combine the butter, granulated sugar, brown sugar, molasses, egg and bourbon. Mix in the dry ingredients and be careful not to over mix. Refrigerate 30 minutes.
Preheat oven to 350 degrees F. Divide dough and roll into 40 balls (about 1/2 ounce each). Roll in your granulated sugar and place onto parchment-lined cookie sheets. Bake 8 minutes or until set in the center. Cool on wire racks.
For the buttercream: In a small pot over low heat, whisk 3/4 cup sugar and water until well dissolved. Turn up the heat to boil. Heat until 235 degrees F (use food or candy thermometer), about 2 minutes. Meanwhile, put egg whites and 2 tablespoons sugar in a stand mixer with whisk attachment. Whisk on high until it gets frothy. Reduce to medium speed, then slowly and carefully add your hot sugar mixture. Once all in, return the mixer to high speed and wait for big stiff peaks to form, about 3 minutes. Add REALLY soft (room temperature) butter, bourbon and cream of tartar (filling will soften). Whip on high 4-5 more minutes, or until filling thickens slightly. Refrigerate 10 minutes or more for a thicker filling. Generously spoon filling onto bottom side of half the cookies and top with the remaining cookies.
-Recipe (adapted slightly) by Gigi D’Amore of Burbank, 1st Place, 2016 Los Angeles County Fair (CA), Gold Medal Flour Cookie Contest