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.
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.
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.
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.
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!
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.
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.
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:
- Rosemary Bourbon Chocolate Chunk Cookies with Smoked Sea Salt from The Spiced Life
- Tipsy Chocolate Cherry Cookies from Our Good Life
- Cherry Blossom Tea Cookies from NinjaBaker
- Cinnamon Raisin Blondies from What Smells So Good?
- Chocolate Macarons with Bourbon Praline Buttercream from Sweet Cinnamon & Honey
- Amaretto Tricolor Cookies from Karen’s Kitchen Stories
- Whiskey Raisin Oatmeal Bars from Food Lust People Love
- Frosted Orange Cookies from Magnolia Days
- Coffee and Irish Cream Sandwich Cookies from Spiceroots
- Chocolate Chip Guinness Cookies from Upstate Ramblings
- Amaretti Biscuits from A Baker’s House
- Bourbon Creams from Baking in Pyjamas
- Chocolate Rum Balls from Noshing With The Nolands
- White Chocolate Chip & Frangelico Hazelnut Cookies from Made With Love
- Nutella Baileys Cookies from Basic N Delicious
Stay in contact with Baking in Pyjamas!! Be sure to follow me on my social media, so you never miss a post!
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
- 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.
- 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.
- 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.
- 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.
- 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.