Buttery Bourbon Cherry Cookies (Wisconsin)

When thinking about what I love about my state, I immediately thought back to the trip we took to the Iron Horse Hotel and had an amazing meal at their restaurant Smyth. On their drink menu they had maybe the best Old Fashioned I’ve ever had, made with local spirits and bourbon soaked Door County cherries. I thought these boozy cherries would make a great addition to a buttery cookie (thank you, Wisconsin dairy industry!), but I had no idea just how amazing it would be.

Check out all our United States of Cookies recipes here. Recipe courtesy of Lindsay from The Live-In Kitchen.

Share this Recipe
Share this Recipe
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 24servings
Prep Time 10 minutes
Cook Time 11 - 12 minutes
Passive Time 2 hours
Submitted By Lindsay from The Live-In Kitchen
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 24servings
Prep Time 10 minutes
Cook Time 11 - 12 minutes
Passive Time 2 hours
Submitted By Lindsay from The Live-In Kitchen
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. In a small bowl, whisk together 2 cups plus 2 tablespoons of the flour with the baking soda and salt. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine butter and brown sugar until creamy. Add the egg and egg yolk and beat for just a few seconds until the yolks are broken up and slightly mixed. Add the bourbon and mix until the liquid is incorporated. Add the flour mixture and pulse until just incorporated.
  3. In a small bowl, toss thawed, drained, chopped cherries with 2 tablespoons of flour. Add cherries and pecans to the dough and mix by hand with a wooden spoon, folding carefully so that they are just incorporated throughout and the entire dough isn’t purple. Cover the bowl with plastic wrap and refrigerate at least 2 hours or up to 24 hours.
  4. Preheat the oven to 350ºF. Line a baking sheet with a Silpat or parchment paper. Use a medium cookie scoop to drop dough onto the prepared pan about 2 inches apart. Bake 11-12 minutes or until the tops of the cookies no longer look wet and the edges are just beginning to brown. Allow to cool on the pan for about 5 minutes before removing to a cooling rack to cool completely.
  5. Once the cookies are cooled, prepare the glaze by whisking 1 cup powdered sugar, 2 teaspoons bourbon, and 2 teaspoons water in a small bowl until smooth. If the glaze is too thick, add a bit more water. If it is too wet add a bit more powdered sugar. Drizzle glaze over cooled cookies and allow to set before eating or placing in an airtight container to store.
Products Used in this Recipe
Recipe Comments

2 thoughts on “Buttery Bourbon Cherry Cookies (Wisconsin)

Recipe Comments

Your email address will not be published. Required fields are marked *