The Broncos are out. If you say you called that this early on, I'm calling you out. Peyton hasn't looked his best this season, but it was almost merciless to have the future hall-of-famer go out to his former team - yet, somehow fitting at the same time. If this is the end of Peyton's run, it's almost symbolic that it is initiated by a loss the Colts as if he were giving way to Luck.
In college football news, Urban Meyer won his fourth national championship, makingThe Buckeyes of The Ohio State University the first national champions of the CFP era. Though the Ducks and Heisman Trophy winner Marcus Mariota drew first blood, it was pretty much all downhill from there. Cardale Jones and Ezekiel Elliott did not look like sophomores - and definitely not a third-string QB in the case of Jones - as the Buckeyes scored 42 points against an Oregon defense that looked lost.
Now, for the reason we're here: Whiskey Wednesday. This week, I'm posting one of my easiest, go-to whiskey treat recipes: bourbon shortbread cookies with a mint julep glaze. Made these for my coworkers and they could not believe they weren't home-made.
Ingredients
(makes about 30 cookies depending on how generous you are)
For the cookies:
The wets:
3 sticks unsalted room-temp butter
1/2 cup granulated sugar
1/2 cup confectioner's sugar
1 tbsp pure vanilla extract
3 tbsp bourbon, and more for drinking (I used Bulleit Bourbon because I believe in cooking with what you would drink)
The dries:
3 1/2 cups all-purpose flour
1/4 tsp salt
For the icing:
15 large mint leaves (I like it really minty)
1 1/4 cups confectioner's sugar
3 tbsp bourbon, and more for drinking
In a medium bowl, sift together your wets. In a large(r) bowl, mix your butter and sugars together. Once they're completely combined, add in the vanilla extract and bourbon. Take a shot of the bourbon. Pour in the flour and salt mixture little by little, making sure your incorporating it thoroughly every time. Take another shot. Cover with plastic wrap and refrigerate for 2 hours - this helps keep the shape of the cookies since the butter is warm. Throw it in without refrigerating and your cookie will melt right quick. Make an old fashioned - you have a bit to sober up.
Preheat your oven to 350 degrees. Form your cookie. *Tip* I formed them in the shape I wanted them to be as the ball technique doesn't work with these chilled babies. Bake for 20 minutes or until golden brown.
While the cookies are baking, make your mint julep icing. Finely dice your mint leaves. Take a shot - see what I did there? Made sure you didn't take the shot before using a knife. Combine all ingredients in a bowl and you have your icing.
Take the cookies out the cookies and let them cool. Take a shot. Ice them when they're ready and enjoy! Let's be real though, you won't really know how delicious they are at this point.
In college football news, Urban Meyer won his fourth national championship, makingThe Buckeyes of The Ohio State University the first national champions of the CFP era. Though the Ducks and Heisman Trophy winner Marcus Mariota drew first blood, it was pretty much all downhill from there. Cardale Jones and Ezekiel Elliott did not look like sophomores - and definitely not a third-string QB in the case of Jones - as the Buckeyes scored 42 points against an Oregon defense that looked lost.
Now, for the reason we're here: Whiskey Wednesday. This week, I'm posting one of my easiest, go-to whiskey treat recipes: bourbon shortbread cookies with a mint julep glaze. Made these for my coworkers and they could not believe they weren't home-made.
Ingredients
(makes about 30 cookies depending on how generous you are)
For the cookies:
The wets:
3 sticks unsalted room-temp butter
1/2 cup granulated sugar
1/2 cup confectioner's sugar
1 tbsp pure vanilla extract
3 tbsp bourbon, and more for drinking (I used Bulleit Bourbon because I believe in cooking with what you would drink)
The dries:
3 1/2 cups all-purpose flour
1/4 tsp salt
For the icing:
15 large mint leaves (I like it really minty)
1 1/4 cups confectioner's sugar
3 tbsp bourbon, and more for drinking
In a medium bowl, sift together your wets. In a large(r) bowl, mix your butter and sugars together. Once they're completely combined, add in the vanilla extract and bourbon. Take a shot of the bourbon. Pour in the flour and salt mixture little by little, making sure your incorporating it thoroughly every time. Take another shot. Cover with plastic wrap and refrigerate for 2 hours - this helps keep the shape of the cookies since the butter is warm. Throw it in without refrigerating and your cookie will melt right quick. Make an old fashioned - you have a bit to sober up.
Preheat your oven to 350 degrees. Form your cookie. *Tip* I formed them in the shape I wanted them to be as the ball technique doesn't work with these chilled babies. Bake for 20 minutes or until golden brown.
While the cookies are baking, make your mint julep icing. Finely dice your mint leaves. Take a shot - see what I did there? Made sure you didn't take the shot before using a knife. Combine all ingredients in a bowl and you have your icing.
Take the cookies out the cookies and let them cool. Take a shot. Ice them when they're ready and enjoy! Let's be real though, you won't really know how delicious they are at this point.
