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» Flavoring Christmas Cookies with Liqueurs

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Christmas is not only a time for gift giving but also for cookies and cookie and trying something new in the Christmas cookie department.

Using different alcoholic beverages to bake cookies or cakes is not a new cookery trick, but many people don’t know that the actual alcohol is no longer in the completed cookie or treat when it has been baked because for the most part the baking action removes the alcohol and leaves the imparted flavor, in some cases it does not, particularly if the cooking process is very short, or the item is not in fact cooked.
One recipe listed below is not in fact baked and therefore the bourbon balls are not a cookie that should be given to young people or children.

Different spirits impart unique tastes to various kinds of foods, among them, trifle, old fashioned fruitcake and several kinds of cookies, which use different Liqueurs to acquire unique flavors.

Assembled here are some old favorites and perhaps a new one or two, for you to try this holiday season.

Old-Fashioned Fruit Cake


– 1 lb candied fruit
– 1 20-oz. can pineapple with juice
– 1 10 -oz. jar maraschino cherries with juice
– 10 dates, sliced
– 1/2 c. currants
– 1/2 c. raisins
– 3/4 c. walnuts, chopped
– 1 tsp. maple extract
– 1/4 tsp allspice
– 2 tsp. cinnamon
– 1/4 tsp. nutmeg
– 1/2 c. dark rum
– 4 tsp baking powder
– 3/4 c. brown sugar
– 4 eggs
– 3/4 c. sugar
– 1 cup butter
– 1/2 tsp salt
– 4 c. flour
– 1/4 cup dark rum


1 – Combine candied fruit, dates, pineapple, cherries, currants, raisins, walnuts, spices, maple extract, and 1/2 cup rum in a large bowl, set aside.

2 – In another bowl, cream together sugar and butter. Add eggs and salt, and mix well.

3 – Pour creamed mixture into fruit mixture, and combine.

4 – In a separate bowl, sift together baking powder and flour, add to batter a little at a time.

5 – Grease and lightly flour 2 loaf pans, and divide batter into pans.

6 – Bake in oven at 375 degrees for 10 minutes, then reduce heat to 350 degrees and bake 30 minutes.

7 – Reduce heat to 325 degrees, and bake for 50 minutes longer.

8 – Cool fruitcake for 20 minutes, remove from pans lightly brush each fruitcake with the1/4 cup rum, wrap in foil and store in refrigerator.

9 – Brush fruitcakes lightly with additional rum before serving.

Old Fashioned Bourbon Balls


– 2 cups (500 grams) fine vanilla wafer crumbs
– 1 cup (25 grams) finely chopped pecans
– 1 cup (250 grams) confectioners’ sugar, plus additional confectioners’ sugar for rolling
– 2 tbsps cocoa
– 2 tbsps light corn syrup
– 1/3 cup (6 tbsps) Bourbon


1) Mix all ingredients.

2) One at a time, take a tsp of mixture, roll it into a ball, and roll the ball in additional confectioners’ sugar.

3) Store in a tightly closed container.

Brioche bread and butter pudding with Scotch Cream Sauce


For the custard
4 eggs
1 pint of milk
2 oz caster sugar

For the pudding
1 Brioche loaf
Spreading butter
4 oz raisins

Scotch Whisky Cream Sauce
4 eggs yolks
4 oz sugar
1/2 pint milk
1/2 pint cream
seeded vanilla pod
2 tablespoons of Scotch Whisky
(Makes four portions)

To make the custard, beat 4 eggs into one pint of milk and add the caster sugar. Set aside. Cut a brioche loaf into 12 slices which are not too thick, lightly butter them. Layer them into four ramekin dishes, which have been well buttered. Put a few raisins into each layer. Three layers is usually enough. Soak the pudding well with custard mix, lightly pressing down so the pudding will absorb quite a lot of custard. Bake ina bain marie in a fairly slow oven until well risen and set.

To make the Scotch whisky cream sauce mix 4 egg yolks with 4 oz sugar until well blended. Boil 1/2 pint milk with 1/2 pint cream and a seeded vanilla pod. Pour the heated milk over the egg yolks and return to the heat to cook gently over a low heat until the custard is thickened. When cooked add two tablespoons of Scotch Whisky.


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