These crispy cookies remind my husband of Oreos. Use the best cocoa powder you can find for good dark chocolate flavour. This is a great adaptable recipe. Substitute the whiskey for any alcohol you like or vanilla extract. Add in extras like nuts or candy cane pieces or decorate them with icing. I love them plain with the pinch of cinnamon which intensifies the “chocolatyness “. Make them ahead, they freeze extremely well. Makes approximately 2 dozen cookies depending on the cutters used.
Preheat oven to 325 degrees
2 sticks unsalted butter at room temperature
1/2 cup brown sugar packed
1 tsp whiskey
1 1/2 cups all purpose flour
1/2 cup unsweetened cocoa powder
Pinch ground cinnamon (optional)
Beat butter and sugar for 2 minutes in mixer until light and fluffy. Add whiskey and mix. Add the remaining ingredients and blend until dough starts to form. Form dough into 2 flattened disks and wrap in plastic wrap. Refrigerate for 30 minutes.
Roll out between 2 pieces of plastic wrap to approximately 1/4 inch thick. Cut with your favourite cookie cutters.
Bake on a parchment lined baking sheet for 10-12 minutes.