SHORTBREAD MADE WITH COGNAC AND ALMOND

Butter Cookies made with Cognac

I like cognac and ice cream, and I often add cookies to it but in general I prefer butter cookies also known as shortbread. Liquor.com posted a shortbread recipe using cognac on Jan. 23rd 2013.

 They call this "Almond Cognac Cookie Sandwiches".

Liquor.com writes ..."These truly adult baked goods come from Jane Danger, owner of New York’s acclaimed Jane’s Sweet Buns.

And she knows more than a thing or two about liquor. In fact, Danger’s creations—including Rum Runner sweet buns and a Harvey Wallbanger cake—are “inspired by cocktails,” and she pulls shifts behind the bar at the recently opened The Bourgeois Pig Brooklyn when she’s not baking. She boasts an impressive mixological resume, having worked at some of the city’s best watering holes, such as PDT, Little Branch, Dutch Kills and Cienfuegos.

Her shortbread-cookie recipe is simple and delicious, calling for both almond extract and a couple spoonfuls of cognac. For an extra shot of pizzazz, she uses a raspberry-jam-and-rose-water concoction to bind two of the confections together.

The tasty result can be dipped into brandy. It also pairs perfectly with warming spirited tipples like a Hot Toddy or Glogg, not to mention coffee or tea.

So build a fire, pour yourself a drink and enjoy a cookie sandwich. We could really get used to this routine.

ALMOND COGNAC COOKIE SANDWICHES

Contributed by Jane Danger

INGREDIENTS:

• .75 cup Sugar
• 1 cup (2 sticks) Butter, softened
• 2 Egg yolks
• 1 tsp Almond extract
• 2 tsp Cognac
• 2.5 cups Flour
• .5 tsp Salt
• .5 cup Raspberry jam
• .25 tsp Rose water

PREPARATION:
In a medium bowl, cream the sugar and butter until light and fluffy. Add the egg yolks, almond extract and cognac, and stir to combine. In a large bowl, sift together the flour and salt. Add the butter mixture and stir until just combined. Refrigerate for 20 minutes.

Preheat the oven to 350°F. Roll 1-tablespoon portions of the dough into balls and place on baking sheets lined with parchment paper. Flatten the balls with the heel of your hand. Bake until just beginning to brown, about 10 to 12 minutes. Let cool completely.

While the cookies are baking, add the jam and rose water to a small saucepan over medium heat. Stir until slightly warm, about 2 to 3 minutes, then remove from the heat and let cool completely.

Spread a small amount of the jam mixture on the bottom of a cookie and top with another cookie to form sandwiches. Repeat with the remaining cookies. This recipe makes about 48 cookies, or 2 dozen sandwiches.

Sources: Photo and Text = Liquor.com