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To say that Matt and Renato, authors of Baked Occasions are fans of bourbon would be an understatement. They've made pies, cakes, and ice creams featuring the boozy, woodsy flavor of bourbon. These Derby cookies were crafted in honor of the Kentucky Derby, bite-sized and perfect for a party. Even if you're not celebrating Derby Day, these cookies are delicious with or without an oversized hat.
Tips: Let's say you don't want to go to all the trouble of making bourbon sugar. That's fine; just add another teaspoon of vanilla extract, and roll the cookies in plain, raw, or demerara sugar. Even without the bourbon sugar, there's plenty of bourbon flavor in the cookies that deepens over the span of a couple of days...if the cookies last that long.
Tweaks: Though the recipe suggests walnuts, almost any nut can be used to make these cookies. Toasted nuts don't seem like the kind of thing that need special treatment, but according to Baked Occasions, there are optimal times and temperatures for each nut. Pick your favorite and toast as indicated:
- Pine nuts (pignoli): 5 mins, 300F (150C)
- Almonds, walnuts, and pecans : 10 mins, 300F (150C)
- Hazelnuts and macadamias: 12 mins, 300F (150C)
- Shelled peanuts: 15-17 mins, 350F (175C)
- Peanuts in their shells: 20-22 mins, 350F (175C)
As always with our Bake the Book feature, we have five (5) copies of Baked Occasions to give away.
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