• 2 Ratings

These unique boozy cookies have alcohol in the frosting too -- just remember to keep them away from the kids!

Source: Better Homes and Gardens
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Ingredients

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FROSTING

Directions

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  • In a medium bowl stir together the flour, cream of tartar, baking soda, and 1 teaspoon lemon peel. Set aside.

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  • In a large mixing bowl, beat the sugars with the butter with an electric mixer on medium speed until combined. Beat on low speed until smooth and pale, about 1 minute. Add the egg, 2 tablespoons rye, 1/2 teaspoon Herbsaint, 1/2 teaspoon bitters, and vanilla. Beat on medium speed, until fluffy, 1 to 2 minutes. Beat in the dry ingredients on low speed, just until combined.

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  • Divide dough in half. Wrap and chill for 1 hour or until easy to handle.

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  • Preheat the oven to 375°F. On a lightly floured work surface, roll out half the dough at a time to 1/4-inch thickness. Cut dough with 2-inch round cookie cutters. Arrange 2 inches apart on ungreased cookie sheets.

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  • Bake cookies for 8 to 10 minutes, just until lightly brown around edges. Completely cool cookies on wire racks before frosting.

Frosting
  • Combine all of the ingredients in a medium bowl and stir until frosting is smooth and spreadable, adjusting milk amount as necessary. If desired, garnish each cookie with additional finely shredded lemon peel.

Nutrition Facts

79 calories; 3 g total fat; 2 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 11 mg cholesterol; 22 mg sodium. 16 mg potassium; 12 g carbohydrates; 0 g fiber; 8 g sugar; 1 g protein; 0 g trans fatty acid; 97 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 8 mcg folate; 0 mcg vitamin b12; 0 mg calcium; 0 mg iron;

Reviews

2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0