Recipes and Cooking Bourbon Cranberry Cookies 4.3 (23) 3 Reviews Dried cherries would be equally delicious in place of the cranberries. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 14, 2015 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Hands On Time: 30 mins Total Time: 2 hrs 40 mins Servings: 46 Jump to Nutrition Facts Ingredients 1 cup dried cranberries or cherries ¼ cup bourbon 1 cup butter, softened 1 cup packed brown sugar ½ cup granulated sugar 1 egg 1 teaspoon vanilla 2 ½ cup all-purpose flour 1 cup regular rolled oats 1 teaspoon baking soda 8 ounce semisweet chocolate, chopped ½ cup macadamia nuts, chopped Bourbon Ganache Flaked or coarse sea salt (optional) Directions Place cranberries and bourbon in a small bowl; cover and let stand for 1 hour (do not drain). Preheat oven to 375°F. Line cookie sheets with parchment paper; set aside. In a large bowl beat the butter for 30 seconds. Add the sugars and beat until combined. Add the egg and vanilla and beat until combined. Add the flour, oats, and baking soda; beat until combined. Stir in the chocolate, nuts, and cranberry mixture. Shape into 1 1/2-inch balls and arrange 2 inches apart on prepared cookie sheets. Using your thumb, make an indent in the center of each ball. Bake for 8 to 10 minutes or until lightly browned. Remove cookie sheet to a wire rack. Use the rounded side a teaspoon measure to repress the indents and carefully press in edges, if necessary, to reshape cookies. Cool 2 minutes. Remove cookies to wire rack to cool completely. Fill each cookie center with ganache. Let stand until slightly firm or chill 10 to 15 minutes until firm. sprinkle with salt, if desired. Bourbon Ganache: Place 1 cup semisweet chocolate pieces in a small heat-proof bowl; set aside. In a small saucepan bring 1 cup whipping cream just to simmering. Pour over chocolate; let stand 5 minutes. Stir until smooth. Stir in 1 tablespoon bourbon and stir to combine. Let stand 15 minutes to thicken slightly. Rate it Print Nutrition Facts (per serving) 176 Calories 10g Fat 21g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 46 Calories 176 % Daily Value * Total Fat 10g 13% Saturated Fat 6g 30% Cholesterol 22mg 7% Sodium 64mg 3% Total Carbohydrate 21g 8% Total Sugars 13g Protein 2g Vitamin C 0.1mg 1% Calcium 15mg 1% Iron 1mg 6% Potassium 67mg 1% Folate, total 13.5mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.