Keith's Christmas Tequila Cookies

 |   |  1 min read

Keith's Christmas Tequila Cookies

Keith offers this marvellous recipe which I can unequivocally recommend. His injunction that you should use only the best tequila is very important however -- as you will see if you read on.

If, for some strange reason, this doesn't work out you might want to have someone make the whisky-infused Wicked Chicken just in case.

INGREDIENTS 

1 cup dark brown sugar

1 cup (two sticks) butter

1 cup granulated sugar

4 large eggs

2 cups dried fruit (dried cranberries or raisins)

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon fresh lemon juice

1 cup coarsely chopped walnuts or pecans

2 cups all purpose flour

1 bottle Jose Cuervo Tequila (silver or gold, as desired.  Feel free to really embrace the season with your finest Don Julio.)

METHOD

First, sample the Cuervo to check quality. Take a large bowl. Check the Cuervo to be sure it is of the Highest quality.

Pour another 4 ounces in a measuring cup and drink. 

Turn on the electric mixer. 

Beat one cup of the butter in a large fluffy bowl. 

Add one teaspoon sugar.

Beat again. 

At this point, it is best to make sure the Cuervo is still OK.

Try another 4 ounces, just in case. 

Turn off the mixerer thingy.

Break two leggs and add to the bowl and chuck in the cup of dried fruit, picking the frigging fruit off the floor. 

Mix on the turner. 

If the fried druit gets stuck in the beaterers, just pry it loose with a screwdriver.

Sample the Cuervo to check for tonsisticity. Next, sift 2 cups of salt or something. 

Check the Jose Cuervo. tequila2

Now shift the lemon juice and strain your nuts. 

Add one table.

Add a spoon of sugar, or somefink. Whatever you can find. 

Greash the oven.

Turn the cake tin 360 degrees and try not to fall over. 

Don't forget to beat off the turner.

Finally, throw the bowl through the window, finish the Cose Juervo and

make sure to put the stove in the dishwasher.


Cherry Mistmas!

Share It

Your Comments

post a comment

More from this section   Recipes articles index

Vij's marinated lamb popsicles

Vij's marinated lamb popsicles

I cannot tell a lie, the Vikram Vij who owns Vancouver's famous Vij's restaurant didn't give me this recipe himself. But it was published in the newspaper when I was there so I guess it is now... > Read more

Ben Batterbury's Venison Tartare With Blackcurrants, Gin And Chocolate

Ben Batterbury's Venison Tartare With Blackcurrants, Gin And Chocolate

In May 2011, 32-year old Bristol-born Ben Batterbury, the head chef at Queenstown's prestigious hotel The Rees, presented a menu of New Zealand flavours at the famous Beard House in New York, the... > Read more

Elsewhere at Elsewhere

GUEST AUTHOR DAVID VEART argues toys are us

GUEST AUTHOR DAVID VEART argues toys are us

Although many of our toys were produced in factories, others came from the backyard shed and the kitchen table: trolleys, tin canoes, dolls' houses, dolls' clothes, soft toys, made by cash- or... > Read more

COMIX ARTIST ART SPIEGELMAN INTERVIEWED 1991: The Maus that Rawed

COMIX ARTIST ART SPIEGELMAN INTERVIEWED 1991: The Maus that Rawed

Art Spiegelman – like many authors one suspects – can’t resist looking for his book in stores. But the categories bookshops have are seldom very useful he says, and his book Maus,... > Read more