Happy National Cookie Day! The English word “cookie” is derived from the Dutch word “koekje,” which means little cake. With all the different flavors of cookies, I wanted to share a recipe I came across that I think is perfect for the holiday season and for those that love Crown Royal. Crown Royal is the standard of excellence for Canadian whisky. It is an extraordinary blend of 50 full-bodied Canadian whiskies, matured to perfection. Be sure so pass around this unique recipe to friends and family. Enjoy!
1/2 cup of butter
1 1/2 cups of sugar
1/2 cup cocoa powder
1 tsp vanilla extract
1/2 cup of Crown Royal or Crown Royal Maple
1/2 tsp of baking soda
1/2 tsp of salt
2 1/4 cups of all-purpose flour
(Mini chocolate chips can also be added)
Directions to prepare cookie dough:
Allow butter and eggs to sit out in room temperature for about 45 minutes. Preheat your oven to 375 degrees. Mix cream butter, cocoa and sugar with hand mixer on a low setting. Still on a low setting, add 1 egg to the mixture at a time, then add in vanilla and mix the Crown Royal in. The add in your flour, baking soda and salt slowly until you mix it in well. (If you decide to add in the mini chocolate chips, add as many as you like!)
Time to bake:
Place one tablespoon sized ball 2 inches apart from the other cookies on a cookie sheet. Bake your cookies for about 10 minutes. Once your time 10 minutes is up, remove from the oven, and let the cookies sit on cookie sheet for 2 minutes. After your 2 minutes are up, transfer the cookies to a wire cooling rack. When moving on to the next batch, be sure to wash the cookie sheet under warm water, dry it thoroughly and repeat the preparation steps until all the batter is used.