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    I'm Lucille L'queur; here to bring a modern twist to classic desserts using my favorite ingredient... alcohol!
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Mrs Claus' Boozy Cookies

12/3/2020

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Welcome to another one of my boozy Christmas treats. This little quick tasty treat, and it comes direct from Mrs Santa Claus herself. I know my American bees like a good soft chewy cookie, and this is most definitely one! If you don't want to take my word for it, try it for yourself. 

It's yummy, scummy, and delightfully chewy,  A quote from a friend: "it tastes like candy in a cookie".
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What you will need?

  • 1 stick (½ cup) Butter (at  room temperature)
  • 60g (¼ cup) Margarine
  • ¾ cup Packed Brown Sugar
  • 50g (¼ cup) Granulated Sugar
  • 1½ tsp Vanilla Extract
  • 1 egg (room temperature)
  • 250g (2 cups) All-Purpose Flour (lightly scooped - not spooned - into your measuring cup)
  • 50g Instant Vanilla Pudding Mix
  • 1 tsp Baking Soda
  • ½ tsp Salt
  • 130g (¾ cup) Milk or Semi-Sweet Chocolate Chips
  • 160g (1 cup) white chocolate chips
  • 100g (½ cup) Red M&M's
  • 100g (½ cup) Green M&M's
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What you will need to do?

1
In mixing bowl beat together the butter, margarine, sugar & brown sugar until fluffy, starting slowly at about setting 3 or 4, then raising up to 5 or 6 (ensuring you cover with the lid).
2
Add egg & vanilla and beat well for one minute at speed 8, then add in flour, pudding mix, baking soda & salt, and stir slowly at first & then beat until all ingredients are completely incorporated.
3
Slowly stir in chocolate chips, and follow by folding in half of the M&M’s.
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4
Remove cookie dough, cover, and refrigerate overnight.
5
The next day preheat oven you oven @ 350 degrees, then roll your dough into small balls ( it will be firm).
6
Place dough balls on baking sheet and bake cookies for 9-12 minutes (mine were perfect at 11).
7
Remove from the oven and immediately top each cookie with a few white chocolate chips & the remaining M&M’s before they cool.
8
Allow cookies to cool on baking sheet.
9
Start with a cold cookie sheet for each batch to ensure that the cookies bake consistently.
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Rolled dough balls (makes ~20 cookies)
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Filling

  • 175g (2 sticks) Unsalted Butter
  • 4 cups Powdered Sugar
  • 1 tsp Green Food Coloring (optional) 
  • 1 tsp Red Food Coloring (optional) 
  • 3-4 Tsp Pink Gin 
  • 1-2 Tsp Peppermint Twist 
1
Place your unsalted butter in mixing bowl and whisk until soft (for about a minute).
2
Add your sifted sugar one cup at a time - on a low speed - until all 4 cups have been incorporated. Turn to your whisk to medium high speed for 6-8 minutes until nice and creamy.  Add a little milk if needed.
3
Divide your simple buttercream frosting into two bowls, as evenly as you like, (if you prefer one flavor more than the other, go nuts!)
4
Optional: Add food coloring, 1 tsp in each bowl,  (I added red and green), then add your alcohol of your choosing, e.g. 2 tsp of Peppermint Schnapps in the green frosting, and 3-4 tsp Pink Gin in the red, stirring well in-between each teaspoon. 
5
​Add the frosting into your piping bags, and pipe onto the back of one cookie, placing another cookie on top, Try and match the size of your cookie.

Tips, Tricks & Tiaras

  • You should get around 20 cookies out of  your dough, depending how big you make them.​
  • Sift the powered sugar well to prevent the buttercream from getting lumpy, 

Storage

Store in an airtight container at room temperature for up to a week.
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