Tobacco Cookies | Bake the Book

Grant Cornett

Do you find your favorite cookies missing a nicotine sting? Smoke & Pickles: Recipes and Stories from a new Southern Kitchen fixes that for you, featuring a sugar cookie dough infused with cigar leaves and topped with a boiled down mixture of coconut, molasses, and tobacco water.

Tips: This recipe is nothing without a good cigar. That being an uncommon ingredient for the home cook, we've consulted an up-and-coming connoisseur for the brand best suited to the task. These are his picks:

Romeo by Romeo y Julieta: One of the most recognizable names in the cigar industry, Romeo y Julieta has been around for more than 100 years. Ranked #3 on Cigar Aficionado's top 25 of 2012, the Romeo by Romeo y Julieta is a rare dark-wrappered Dominican cigar with a deep and spicy flavor.

The Perdomo Reserve 10th Anniversary Champagne: This mild and light cigar has heavy notes of coffee with creamy undertones and a nice hit of pepper.

Whichever cigar you choose to use, enjoy these with a glass of warmed milk. Spiked with whiskey.

Tweaks: Adding the chopped leaves to the cookie dough itself is optional; there's plenty of tobacco flavor in the water used to make the topping. If you go with the darker option (like the Romeo) you might want to leave it out of the cookie altogether. A milder cigar, like the Perdomo, will do well lending flavor throughout the dough and topping.

As always with our Bake the Book feature, we have five (5) copies of Smoke & Pickles to give away.