Boozy Chocolate Haystack Cookies
Growing up, haystack cookies (or, as we referred to them... "worm cookies"!) were a common offering at special occasions. Around the holidays, these were served right alongside other staple favorites, such as Confetti Bars and my beloved Noelles.
Like Noelles, it's another childhood favorite that I saw fit to mess with: While the original was great, the addition of cream liqueur takes it to a whole new level. Not so much in a *literally* intoxicating way, mind you - but the cream liqueur brings with it a complexity of flavor that the childhood favorite was lacking.
These are particularly fabulous with the “Baja” line of cream tequila liqueurs. I love it with Baja Rosa (Strawberry) and Baja Luna (Black Raspberry), but try it with any cream liqueur - Irish cream, Castries peanut creme, Godiva...yum!
These boozy chocolate haystack cookies are easy, fast, no-bake.. and OH so addictive!
Don't want the kids to miss out? Simply swap milk for the cream liqueur, and add 1 tsp of vanilla extract.
This recipe comes from my first cookbook, The Spirited Baker. It’s FULL of fun, tasty recipes using spirits and liqueurs for flavour – you should check it out:
Combining liqueurs with more traditional baking ingredients can yield spectacular results.Try Mango Mojito Upside Down Cake, Candy Apple Flan, Jalapeno Beer Peanut Brittle, Lynchburg Lemonade Cupcakes, Pina Colada Rum Cake, Strawberry Daiquiri Chiffon Pie, and so much more.
To further add to your creative possibilities, the first chapter teaches how to infuse spirits to make both basic and cream liqueurs, as well as home made flavor extracts! This book contains over 160 easy to make recipes, with variation suggestions to help create hundreds more! Order your hard copy here on my website, through Amazon, or through any major bookseller.
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