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Serves
1 for cocktail; 4 for cookies
Author Notes
A boozy witch's potion pared with finger cookies for dipping. —Rob
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Ingredients
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2 ounces
bourbon
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1 ounce
brandy
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.5 ounces
dry sherry
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1 splash
simple syrup
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1 piece
fresh ginger slice
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1 piece
lemon peel (zest)
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.5 cups
butter
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.5 cups
sugar
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1 tablespoon
Lyle's golden syrup
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1 cup
flour unsifted
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1 tablespoon
vanilla
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.5 teaspoons
baking soda
Directions
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Preheat oven to 350 degrees.
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Make the fingers (cookies) first. Cream butter, sugar, vanilla and syrup.
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In a separate kicking bowl, mix flour and baking soda.
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Combine the creamed and dry ingredients. Stir until well blended.
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Roll into long strips (approx. 1/2 inch diameter).
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Place on ungreased cookie sheet.
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Bake for 15 mins or until golden color.
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Cool slightly then using a sharp knife cut into fingers.
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Make the cocktail. cut a thin slice of fresh ginger, then remove outside skin. Place in cocktail shaker.
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Add bourbon, brandy, sherry, bitters, and simple syrup to shaker. Add ice to shaker. Shake vigorously. pour into lowball glass.
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Add lemon twist/zest.
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Serve drink with dipping cookies.
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