Aunty Acid by Ged Backland for July 25, 2020

Dpesn’t the whiskey normally go into the baker of the cookies?

A scary old woman gave out rum cookies in my neighborhood when I was 9. Tasted terrible.

About as much as you want.

Aunty, for you the question should be: “How much cookie goes into this whisky?”

I cook with wine. Sometimes some of it makes it into the food.

Reminds me of a very old cartoon of a baker, pouring a bottle into the dough, and explaining to another baker, “It’s what makes people so crazy about our rye bread.”

Enough to be lightly baked, and you’re able to keep the cookies from burning.

Skoal!-House Cookies a la Sousé (Accent grave over the “e”)… ☺

Depends on the recipe Buut I think about 1/2 cup for chocolate chip and 3/4 cup for oatmeal

I thought “WHISKY” was the call sign for the USS Wisconsin (BB 64).

If it’s Rum Balls, anywhere from 1/3 to2/3 cup of rum.

In the movie State Farm, the misses was making a mince meat pie for the pie competition. Other members of the family kept adding rum to the mixture. Needless to say the judges, being under the influence, voted hers best. Wally Cox was one of the judges. He made a good accidental drunk.

Reminds me of this great old recipe (which actually made it into my mom’s old Baptist church cookbook 50 years ago – YOICKS!):

http://www.grouprecipes.com/8970/best-ever-rum-cake.html

I’ve got a few recipes for making cookies and cakes with whiskey, but I don’t remember where. I do know that you have to make sure not to get too much liquid in your batter or it won’t firm up.

So, as much whiskey as you’re comfortable with in order to get the consistency that you can tolerate.

Southerners will put all kinds of alcohol into all kinds of recipes. Except mac ‘n’ cheese, I’ve never come across a mac ‘n’ cheese recipe with alcohol, probably don’t want to mess with the cheesy goodness.

Whiskey is for making Irish Coffee.

Rum is what goes into Cookies.

All of it…