Remember those heavenly bourbon cookies I made just a few weeks ago.
Well, I simply couldn’t get them off my mind.
While they truly were amazing in every way – it still bothered me that I forgot the walnuts in the baking process – and I just didn’t feel the level of perfection in the recipe which I was seeking.
Yes, I’m a perfectionist ~ can you believe it?
Well, I arose early one Sunday morning and hit the nail on the head, so to speak.
I got it down this time.
While not just adding plain old walnuts, I opted to candy those babies in butter, raw sugar, and Kentucky Bourbon, of course.
Now we’re talking.
I think we’re in business, baby.
with Bourbon Candied Walnuts
Keep in mind – IF you are patient enough to chill the dough before baking, you’ll achieve the cakey wonderment, just as before.
However, if you’re jumping out of your jammies to get these puppies in the oven, they’ll be super flat, and convincingly caramelized. It’s really up to you…
4 Tbs. Kerrygold butter
1/2 cup raw cane sugar
1 cup walnuts, chopped
1/4- 1/3 cup Kentucky Bourbon
In a copper pot (or really good candy making pot), melt the butter over low heat. Add the sugar and walnuts and stir until the butter is melted, the sugar is dissolved, and the nuts are coated. Continue to stir until thick. Add the bourbon and keep stirring over VERY LOW HEAT to allow the “sauce” to thicken, but to maintain the bourbon flavor – you don’t want to cook it off just yet.
Once you’ve created a sticky mess, add the Bourbon Candied Walnuts to the Kentucky Bourbon Chocolate Chip Cookie dough, folding in with the chocolate chips.
Chill (if you can) 3-4 hours, or overnight.
Bake at 350 for 14-15 minutes.