Bourbon Creams #CreativeCookieExchange

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These sandwich cookies are grown up versions of smiley face biscuits, you know the sandwich biscuits with the smiley face on one side which are filled with a cream filling and jam. They are more aimed a children but these biscuits certainly wouldn’t be appropriate for little ones.

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The reason being they contain an ample amount of bourbon. February’s #Creative Cookie Exchange theme was booze and my chosen recipe for this month’s theme took a long time to think up. When I initially started thinking about how to incorporated alcohol into cookies I wasn’t to sure how to go about it. I didn’t want to glaze cookies as I’m not a big fan of these kind of cookies. Also I wasn’t to sure what kind of alcohol to use.

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I was sorting through some magazines, tearing out the recipes that I wanted to keep when I can across a recipe for what looked like Linzer Biscuits. I love Linzer Biscuits so out came the recipe. Later on I took a closer look and realised the filling for these had both a buttercream and jam filling. The buttercream was flavoured with amaretto, then it hit me, alcohol! Perfect, I had my recipe for this month’s #Creative Cookie Exchange.

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My Bourbon Creams have got a lot going on, but not too much and not in a bad way. I changed a few bits and pieces. First off all we have the biscuit, the recipe called for vanilla bean paste, instead I used a whole vanilla bean and also added a good dose of vanilla salt. As you can imagine they are lovely and vanillary. I love being able to seeing the little dots of vanilla seeds in them.

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As for texture, when I’ve baked Linzer Biscuits in the past, the biscuit portion has been a tad soft, these surprised me by baking up with a lovely crunchy texture. They are so buttery as well, while eating one I couldn’t get over the delicious buttery-ness these biscuits hold. Now for the filling, it’s so good!

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This buttercream isn’t for those of you who doesn’t particularly like the taste of bourbon as you definitely get a little kick and warmth from the liquor. Paired with a tart jam, I chose Morello Cherry and you have a wonderful combination. Feel free to use any jam you please, I though the tartness would go well with all the flavours in these and cut out some of the sweetness which is did.

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They were a lot easier to make than I thought they would be. One hour is all they require in the fridge and the dough is sturdy and easy to roll out. These would also be just perfect for the holiday season, you could add kinds of liquor to the buttercream, that time of year after all is the time to relax the diet and alcohol consumption after all. It doesn’t hurt mind you to do a little recipe testing throughout the year though.

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Now let’s check out what our other #Creative Cookie Exchange bakers choose to make for February’s Booze theme.

The theme this month is Drunken Cookies! Cookies made with booze and/or inspired by booze, we have them all! If you are a blogger and want to join in the fun, contact Laura at thespicedlife AT gmail DOT com and she will get you added to our Facebook group, where we discuss our cookies and share links.

You can also just use us as a great resource for cookie recipes–be sure to check out our Pinterest Board and our monthly posts (you can find all of them here at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:


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Yields –¬† 24 Biscuits



  • 425 grams (3 1/2 cups) Plain flour
  • Big pinch of Vanilla salt
  • 200 grams (1 cup) Caster sugar
  • 225 grams (2 sticks) Unsalted butter, cold and cubed
  • 1 Large egg
  • 1 Large egg yolk
  • 1 Vanilla Bean, seeds scraped


  • 125 grams (1 stick +¬†1 tbsp) Unsalted butter at room temperature
  • 300 grams (2 1/2 cups + 2 tbsp) Icing sugar
  • 3 tablespoons Bourbon
  • Jam


  1. In the bowl of a food processor add the flour, vanilla salt and caster sugar. Add the butter and pulse until you have breadcrumbs then add egg, egg yolk and vanilla seeds again pulsing this time until it comes together.
  2. Turn out on a clean work surface and knead little to bring it together until smooth. Divide into two discs, wrap with clingfilm and refrigerate for 1 hour.
  3. Pre-heat the oven to 180C (355F) and line two baking trays with parchment paper. Using one pieces of dough at a time roll out to just under 1/2 cm thickness and using a 8cm round cookie cutter cut out pieces of dough. Take half of the pieces of dough and using a small shaped cookie cutter cut out the centre. Place on the baking trays and bake for 10-12 minutes or until just starting to brown at the edges. Leave on the baking tray on a wire rack for 5 minutes before transferring to the wire rack to cool completely. Continue to do the same until all the dough has been used.
  4. To make the buttercream soften the butter in a bowl of an electric mixer fitted with a paddle attachment for a few minutes then add a spoonful of icing sugar at a time. Add the bourbon and continue to mix until smooth.
  5. To assemble the biscuits either spread or pipe the buttercream onto bottom of the biscuits without the whole in, spoon a little jam in the centre then place the biscuit with centre removed on top.


* Recipe adapted from Waitrose Kitchen

* These will last for up to 3 days stored in a cake tin fitted with a paddle attachment.


Sweet and Savoury Sunday #99

Welcome to week #99 of Sweet & Savoury Sundays!
¬†We had more links than usual last week and I’ve been loving each and everyone of your entries making it very hard to choose just three this weekend. I hope everyone is having a great weekend, it always passes so quickly doesn’t it.
Once again thanks for all your entries last week, we’d love for you to link up all your recipes, crafts and DIY projects again with us, tell all your friends to link up too :) Hope everyone is having a great weekend!
So what are you waiting for, join us now and let’s have some fun!!
Let’s get this party started!!
After you’ve viewed my favourites this week, make sure to stop by Cupcakery to view their favourites as well!
Baking In Pyjamas Favourites:
How to Make a Candy Bouquet by The Bewitchin Kitchen
Oatmeal Bars with a Butterscotch Centre by The (Mis) Adventures of a Born Again Farm Girl
 Chocolate-Covered-Cherry-Fudge 1
Chocolate Covered Cherry Amaretto Fudge by The Kitchen is my Playground
Most viewed link this week
 sugar cookies 4-2
Sugar Cookies with Sour Cream Frosting by Simply Suzannes
* *

If you’ve been featured please feel free to grab one of our buttons for your blog. If you weren’t featured here, hop on over to Cupcakery to see if your recipe, DIY, craft, etc was featured there! :)

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The Rules:
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* Link up your DIY, Crafts, Recipe, Family related posts -
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Raspberry Chocolate Heart Cookies #Fill The Cookie Jar

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I don’t celebrate Valentines day but that doesn’t mean to say I don’t enjoy creating sweet treats for the occasion. I love all the pinks, reds and purple sprinkles and glitters which can jazz up any recipe, Valentines style!

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February’s theme for #Fill The Cookie Jar is Valentines. Faced with so many options I wasn’t to sure what to bake but I knew I wanted pink icing and glitter. #Fill The Cookie Jar is a baking group dedicated to cookies. Each month we are set a theme and get to bake some cookies reflecting the theme. Fun right?!

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I stash away lots of chocolates that I think can be used for some kind of baking endeavour and last year I was given some raspberry filled chocolates. Armed with these needing to be used I came up with another cookie cake, but instead of keeping it whole I cut out some hearts using my heart cookie cutter.

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To the cookie cake, I also added some LorAnn Princess Cake Baking Emulsion  which gives the cookie a nice buttery cookie flavour as well as a few tablespoons of valentine sprinkles. Raspberry flavours can be felt in the cookie from the raspberry centres of the chocolates. The chocolates also act like chocolate chunks providing nice bits of chocolate strewn throughout the cookie.

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As I was basing the flavour around raspberry I decided to flavour my icing with some Raspberry LorAnn Food Flavouring Oils. I’ve got a couple of LorAnn flavourings and I love them. They don’t give you a chemically aftertaste and a little goes a long way. I made a simple buttercream and tinted it using Americolor Electric Pink Soft Gel Paste. Using a tiny speck gives the buttercream lovely light pink shade, so pretty.

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Over the Christmas period I used lots of edible glitter to decorate my treats and I couldn’t resist using some of my Rainbow Dust Pastel Pink Cake Glitter¬†to sprinkle over my pink hearts, could you resist?

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These are a fun little cookies which would be great to make with your little ones, Valentines is about love after all so share your love of baking with the next generation. Baking at a young age certainly inspired me to bake and has left me with such wonderful memories.

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Now lets check out what other Valentine inspired cookies the other #Fill The Cookie Jar Bakers have baked for February’s theme.


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Yields – 6 Cookie Hearts


  • 200 grams (14 tablespoons) Unsalted butter at room temperature
  • 200 grams (1 cup) Light brown muscovado sugar
  • 2 Large eggs
  • 1 teaspoon LorAnn Princess Cake Baking Emulsion
  • 240 grams + 2 tablespoons (2 cups + 2 tablespoons) Plain flour
  • 1 teaspoons Baking powder
  • Pinch of sea salt
  • 200 grams (8 ounces) Raspberry filled chocolates
  • 2 tablespoons Valentine sprinkles



  • 270 grams (2 1/4 cups) Icing sugar
  • 113 grams (1 stick) Unsalted butter at room temperature
  • 1 tablespoons Milk
  • 8 drops LorAnn Raspberry oil
  • Small drop of Americolour Electric Pink food dye


  1. Pre-heat the oven to 170C (350F) and butter to the base and sides on a 9 inch, round springform tin. Line the base with parchment paper and butter this too. Set aside.
  2. In the bowl of an electric mixer set to high-speed, add the butter and sugar and cream together until you have a smooth, fluffy and light mixture. This should take 5-8 minutes. Scrape down the sides of your bowl. Add the eggs one at time, mixing well after each addition. Scrape down bowl again.
  3. In a medium bowl whisk together the flour, baking powder and the salt. Slowly add this to the batter and once it’s all been added add the raspberry chocolates and sprinkles, mixing until just combined. Give a final stir with your spatula and scrape into your cake tin.
  4. Bake for 25-35 minutes or until golden brown and the centre is set. Leave on a wire rack for 10 minutes then remove the out ring and leave to cool completely.
  5. Using a heart shape cookie cutter cut out pieces of the cookie and set onto a wire rack.
  6. To make the icing add the butter, icing sugar, milk, lorAnn oil and food colour to the bowl of an electric mixer set to high and mix until smooth and fluffy. If the icing is too runny, add a little more icing sugar or if the icing is too stiff add a little more milk.
  7. To decorate place a 1M icing tip into an icing bag and spoon the icing inside. Pipe little rosettes onto the top of your heart cookies then sprinkle with edible glitter.


* These will for up to 3 days stored in a cake tin with a tight-fitting lid.

* Keep in a cool, dry place away from direct sunlight.

Casa Costello