Chocolate-whiskey drops

Raisins soaked in Kentucky bourbon, then mixed with butter, brown sugar, an egg, flour, cocoa, a little more bourbon, chopped pecans, baking soda, baking powder and salt. What could go wrong? Not much apparently. Topped with a shelled pecan, these are easy drop cookies, and they bake up soft and delicious. The only forethought required is whether to soak the raisins in whiskey overnight, or just to add them dry. Seriously? That’s a no-brainer. Really. Take the time to soak ’em!


About pattiblaine

Raised under the name of Snyder in the upstate NY town of Vestal, I've worked as a typesetter, a fast food salad bar tender, an art reviewer, a waitress, a part-time nanny, and a very-bad-with-phones temp. Once upon a time I was all-but-thesis toward a Masters in Art History. Now I'm just a mom with a lot of fiber squirreled away throughout the house. We call it insulation. In 2013 I completed a life-long learning program at Colgate Rochester Crozer Divinity School, and am a postulant toward the diaconate in the Episcopal Diocese of Rochester, NY. In addition to coordinating volunteers for the soup kitchen, I volunteer as a tutor at a deeply impoverished city elementary school, and am a docent at the Memorial Art Gallery.
This entry was posted in Extracurricular, On the fly (aka from a mobile device), The Joy of Cookies and tagged , , , , , . Bookmark the permalink.

One Response to Chocolate-whiskey drops

  1. Sarah says:


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