Jack Daniels Sugar Cookies Recipe

I'm looking for a recipe for Jack Daniels cookies. The cookies are basically a sugar cookie with Jack Daniels. They have a glaze of powdered sugar and Jack Daniels and I'm guessing milk. I remember a friend of mine making them, so I know they exist. I think they were made with Jack Daniels, but it could have been just any type of whiskey.

Thanks.
Wendy

December 14, 2005

Jack Daniel's Doodles Recipe

Easy chocolate cookies with a kick!

2 eggs, beaten

1 (18 ounce) box devil's food cake mix

1/2 cup vegetable oil

5 tablespoons jack daniel whiskey or other sweet whiskey

1/2 cup powdered sugar, for rolling

1 cup chopped pecans or walnuts (optional)

36 servings


25 minutes 10 mins prep


Preheat oven to 350 degrees.

Combine eggs, cake mix, oil, nuts (if using) and whiskey in batter bowl and mix well.

Chill dough overnight, or at least 3 hours.

Form into small balls (about 1-2 tablespoons each) and roll in powdered sugar.

Place cookies on ungreased baking sheet and bake for 10-15 minutes, until almost no indentation remains when touched.

They will be soft when taken from the oven, but will crispen when cooled.

Bake for closer to 10 minutes if you like a softer cookie, closer to 15 for crispy ones!

If you want, sprinkle with a little more powdered sugar before serving.

------------------


Jack Daniel's Cookie Recipe

-----------------------
Jack Bourbon Balls

RECIPE TO TRY WHEN YOU'RE EXPECTING THE IN-LAWS. Yes it's for laughs.

A real comfort food! I wanted to share with all my friends here at zaar.

My DC sent me something like this very much tweaked.

The real recipe is Bourbon (Rum) Balls (No Bake Cookies) recipe



1 cup powdered sugar

3 tablespoons light Karo syrup

2 1/3 tablespoons cocoa

3 cups vanilla wafers, crushed

1 cup pecans, chopped fine

1/2 cup bourbon (plus 1 bottle Jack Daniel's Whiskey)

powdered sugar, for coating the cookies

Sample the Jack Daniel's to check quality.
Place wafers and pecans in food processor and and pulse till crumbly.
Check the Jack Daniel's again, to be sure it is of the highest quality, pour one level cup and drink.
Pulse the processor.
Add remaining ingredients and pulse till smooth.
Add some more booze if you want!
Like who wouldn't want any more.
Company's coming!
At this point it's best to make sure the Jack Daniel's is still OK, try another shot or 2 just in case.
Dump the mass of brown stuff into a bowl or onto work sirface.
Hic-cup!
Sample the Jack Daniel's two give you srenghttt.
make into balls about 1 in rondd.
Make sure the Jack Daniel's didnt go bad give erself nother sqig.
Hic-cup Now Roll eerrself in powdered sugar and chill.
This mixture is sticky, so keep finger and palms of hands moist with Jack Daniel's while shaping cookies making sure to lick those fingers.
Was that the door bong?
Don't ya feel ya can take on the world?

------------------------------------------------

Bourbon/Rum Balls

1 (12 oz.) box vanilla wafers

3/4 c. powdered sugar

2 c. pecans, finely chopped

1/3 c. cocoa

1/3 c. light corn syrup

1/3 c. rum

1/3 c. bourbon

Mix together light corn syrup, rum and bourbon. Grind vanilla wafers very fine in a food processor; add pecans, powdered sugar and cocoa. Then add the syrup, rum and bourbon mixture. Mix all ingredients well; let cool in refrigerator about 45 minutes. Shape into 1-inch balls and roll in powdered sugar. Place in airtight container and store in refrigerator up to one week. Make a few days in advance of serving. Makes about 5 dozen.

Cook's notes: I have used Jack Daniel's or Southern Comfort in this recipe.

This year I learned a new technique so as not to get hands so messy. Dip the cooled mixture out with 2 teaspoons onto waxed paper. Then spray the balls with butter spray and then form into smooth balls before rolling in the powdered sugar. Be sure and store in refrigerator.

From the kitchen of Polly Romine, Lake Tansi Village

------------------------------------

Jack Daniel's Chocolate Chip Pecan Pie


Author/Submitted by: By Robert Zielinski, Executive Pastry Chef,

The Mansion on Turtle Creek, Dallas, Texas,

http://www.jackdaniels.com/

Servings: 8


Ingredients:

3 eggs, extra-large, lightly beaten

1 cup sugar

2 tablespoons unsalted butter, melted

1 cup dark corn syrup

1 teaspoon vanilla

1/4 cup Jack Daniel's Tennessee Whiskey

1/2 cup semisweet chocolate chips

1 cup pecans, whole

1 10 inch pie crust


Directions:
Preheat oven to 375 degrees F. Combine eggs, sugar, butter, syrup, vanilla and Jack Daniel's Tennessee. Mix well then strain. Sprinkle chocolate chips over the bottom of the unbaked pie crust; cover with pecans. Pour filling over chips and pecans. Bake for 35 to 40 minutes or until a knife inserted halfway between the center and the edge comes out clean. Set aside for at least 30 minutes before cutting.
----------------
Jack Daniel's Chocolate Chip Praline Cake/Hot Buttered Whiskey Glaze

Servings: 12


Ingredients:

2 cups all-purpose flour

4 teaspoons baking powder

1/2 teaspoon salt

1 cup butter or margarine, (2 sticks)

2 cups firmly packed brown sugar

4 eggs

1/2 cup Jack Daniel's Tennessee Whiskey

1/4 cup water

6 ounces chocolate chips

1 cup chopped pecans

Hot Buttered Whiskey Glaze

1/4 cup butter

2 cups confectioner's sugar

1/3 cup Jack Daniel's Tennessee Whiskey

1 teaspoon vanilla


Directions:
Preheat oven to 325F. Grease the bottom of a 13x9x2-inch baking pan. Combine flour, baking powder and salt; set aside. Melt butter in a 3-quart or larger saucepan over low heat. Remove from heat; stir in brown sugar, eggs, flour mixture, whiskey and water stirring well after each addition. Pour batter into prepared pan. Sprinkle evenly with chocolate chips and pecans. Bake 50 to 55 minutes or until center of cake is firm and edges begin to pull away from sides of pan. Cool about 15 minutes; drizzle with glaze.


Hot Buttered Whiskey Glaze: Melt butter. Stir in confectioner's sugar, Jack Daniel's Tennessee Whiskey, and vanilla; blend well.

Jack Daniels Whiskey Balls
2 cups toasted chopped pecans
1 (12 ounce) box vanilla wafers, finely crushed (about 2 3/4 cup)
2 cups confectioners' sugar, plus additional for rolling cookies
1/2 cup cocoa
1/4 cup corn syrup
1/2 cup Jack Daniel's Tennessee Whiskey

Combine all ingredients in a large mixing bowl. Blend well with hands. Form into 1-inch balls rolling dough between hands. Roll in confectioners' sugar. Store in airtight container.

Makes about 5 dozen.

-------------
Jack Daniels Tipsy Carrot Cake
2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 1/2 teaspoons cinnamon
2 cups granulated sugar
1 1/2 cups vegetable oil
4 eggs, beaten
2 cups grated raw carrots
1 (8 ounce) can crushed pineapple, drained
1 cup chopped pecans
1/3 cup Jack Daniels whiskey

Preheat oven to 350 degrees F.

Sift together flour, baking powder, soda, salt and cinnamon. Mix together the sugar, oil and eggs, then add to flour mixture. Stir in carrots, pineapple, pecans and Jack Daniels whiskey.

Bake in greased and floured 9 x 13-inch cake pan for 35 to 40 minutes or until a tester in center comes out clean.

Cool and frost with Tipsy Frosting.

Tipsy Frosting
1/2 cup soft butter
8 ounces soft cream cheese
1 tablespoon Jack Daniels whiskey
1 box confectioners' sugar, sifted

Combine butter, cream cheese and Jack Daniels whiskey in mixer, blend well. Add confectioners' sugar gradually, beat well. If too thick, add a little more Jack Daniels for desired consistency.

------------
Jack Daniel's Chocolate Chip Praline Celebration Cake with Hot Buttered Whiskey Glaze
2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine
2 cups firmly packed brown sugar
4 eggs
1/2 cup Jack Daniel's Tennessee Whiskey
1/4 cup water
1 cup chopped pecans
1 (6 ounce) package chocolate chips
Hot buttered Whiskey Glaze

Preheat oven to 325 degrees F. Grease a 10-inch tube pan.

Combine flour, baking powder and salt; set aside.

Melt butter in a 3-quart or larger saucepan over low heat. Remove from heat; stir in brown sugar, eggs, flour mixture, whiskey and water stirring well after each addition. Pour batter into prepared pan. Sprinkle evenly with pecans and chocolate chips. Bake about 1 hour 20 minutes or until center of cake is firm and edges begin to pull away from sides of pan. Cool in pan for 10 minutes; turn out onto wire rack and cool completely. Drizzle with Hot Buttered Whiskey Glaze glaze. Makes 16 servings

Hot Buttered Whiskey Glaze
1/4 cup butter
2 cups confectioners' sugar
3 tablespoons Jack Daniel's Tennessee Whiskey
1 teaspoon vanilla extract

Melt butter. Stir in confectioners' sugar, Jack Daniel's Tennessee Whiskey and vanilla extract. Blend well.

NOTE: The cake may be baked in a greased 13 x 9 x 2-inch baking pan at 325 degrees F for 50 to 55 minutes.

Per serving: 490 calories; 24 g fat (13 g saturated fat; 44 percent calories from fat); 62 g carbohydrates; 91 mg cholesterol; 307 mg sodium; 4 g protein; 2 g fiber

--------------------
Jack Daniels Fudge Cake
by FootsieBear at recipegoldmine.com

Source: Jack Daniels Cookbook

5 ounces unsweetened chocolate
2 cups sifted flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup dry instant coffee
Boiling water
Cold water
1/2 cup Jack Daniels
1 cup (2 sticks) sweet butter
1 teaspoon vanilla extract
2 cups granulated sugar
3 eggs (large or extra large)

Preheat oven to 325 degrees F. Grease and flour 9-inch tube pan.

Melt chocolate; set aside to cool.

Sift flour, soda, and salt together. Dissolve coffee in a bit of boiling water, add cold water to equal 1 1/2 cups; add the Jack Daniels and set aside.

Cream butter, vanilla extract and sugar. Add eggs one at a time, beating well after each addition. Add melted chocolate.

On low speed, add the flour alternating with the liquid mixture. It will be a thin batter. Pour into pan and rotate to distribute batter evenly in pan. Bake 1 hour and 10-15 minutes.

Cool in pan for 15 min before removing.

Optional: drizzle with extra chocolate or make a mixture of powdered sugar, water and 1 tablespoon Jack Daniels. THIS IS VERY RICH!!

-------------------
Jack Daniel's Ice Scream
Posted by LladyRusty at recipegoldmine.com

Source: Posted by Jackson 50 12/11/01 3:24:18 pm - forums.delphiforums.com

7 large egg yolks
1 cup granulated sugar
1 cup heavy cream
2 cups cold milk
1 vanilla bean, split
6 ounces chocolate chips
1/2 cup Jack Daniel's Whiskey

Combine egg yolks and sugar in small bowl until smooth and lemon colored. Place cream, milk and vanilla bean in small saucepan over medium heat and bring to boil. Immediately remove from heat and cool slightly. Remove vanilla bean and add a small amount of cream to the yolks, stirring briskly. Slowly add yolks to remaining cream, stirring constantly. Strain through cheesecloth or a fine sieve. Melt chocolate over hot water in the top half of a double boiler or in the microwave. Stir into cream mixture and strain once more. Stir in whiskey and chill. When well chilled, pour into an ice cream maker...you can find these very cheap!

Makes about 1 1/2 quarts.

------------------------------
Jack Daniel's Upside Down Double Chocolate Cheesecake


Servings: 12

Categories: Cheesecakes / Chocolate / Desserts

Ingredients:

1 cup semisweet chocolate chips

1/3 cup milk

24 ounces cream cheese, at room temperature

1 cup sugar

4 eggs

2 tb Jack Daniel's whiskey

Fudge Brownie Batter

2 ounces unsweetened chocolate

1/2 cup butter

2 eggs

1 cup sugar

1 teaspoon vanilla

1/2 cup flour

1/4 cup walnuts, chopped, optional

Chocolate Ganache

1 1/2 cups chocolate chips

1/3 cup whipping cream

2 tablespoons Jack Daniel's whiskey

2 tablespoons corn syrup


Directions:
In microwave-safe glass bowl, melt chocolate chips with milk in microwave oven on high (100%) power 1 to 1 1/2 minutes or until smooth when stirred.Set aside.


Meanwhile, in large bowl of electric mixer, beat cream cheese and sugar until smooth. Beat in eggs until well blended. Beat in melted chocolate mixture and whiskey until thoroughly blended. Spoon into buttered 9-inch springform pan.

Bake in preheated 400-degree oven 15 minutes; reduce oven temperature to 350 degrees and continue baking 15 minutes.

Remove from oven and carefully spoon on Fudge Brownie Batter evenly, starting at edges and working toward center. Return to 350- degree oven and bake another 35 to 40 minutes or until toothpick inserted in center comes out almost clean. Cool completely; refrigerate until thoroughly chilled.

Remove sides of pan from cake. Spread Chocolate Ganache evenly over top of cake. Return to refrigerator and chill until ganache is set. Makes 1 cheesecake, 10 to 12 servings.

Fudge Brownie Batter In large microwave-safe glass bowl, combine unsweetened chocolate with butter. Microwave on high (100%) power 1 to 1 1/2 minutes or until smooth when stirred. Beat in eggs, sugar and vanilla until thoroughly blended. Stir in flour, blending well. Stir in walnuts, if desired. Spread evenly over partially baked cheesecake.

Chocolate Ganache In large microwave-safe glass bowl, combine chocolate chips and whipping cream. Microwave on high (100%) power 1 to 1 1/2 minutes or until smooth when stirred. Stir in Jack Daniel's whiskey and corn syrup. Refrigerate until mixture thickens to spreading consistency. Spread evenly over top of brownie topped cheesecake.

-----------------------------------
Sourdough French Toast with Orange Bourbon Butter and Spiced Pecans Recipe courtesy Black Eyed Susan's
See this recipe on air Tuesday Jan. 10 at 10:30 PM ET/PT.




Recipe Summary
Difficulty: Easy
Prep Time: 45 minutes
Inactive Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Yield: 8 servings
User Rating:




2 loaves par-baked sourdough baguettes

4 eggs, beaten

Melted butter, for brushing griddle, optional

Orange Bourbon Butter, recipe follows

Spiced Pecans, recipe follows

Preheat a large nonstick griddle or large skillet over high heat.

Slice the bread on a diagonal into 1-inch slices. Thoroughly coat the bread with the beaten eggs, but do not soak the bread in the egg mixture—it will fall apart. Lightly brush the griddle with melted butter, if desired. Place the coated bread slices on the griddle. Cook over high heat until golden brown and cooked through, about 5 minutes per side. Remove from the pan to warm plates. Top each serving with 1 tablespoon Orange Bourbon Butter and sprinkle with 2 tablespoons Spiced Pecans. Serve immediately.


Orange Bourbon Butter:

8 tablespoons (1 stick) unsalted sweet butter, softened

1 tablespoon bourbon (recommended: Jack Daniels)

2 tablespoons orange zest

Cream butter in a mixer. Add the bourbon and orange zest and mix well. Leave at room temperature and serve with the French toast. Refrigerate any leftovers.

Yield: 8 servings
---------------------------

Spiced Pecans:

1/4 cup sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground fennel seed

1/2 teaspoon ground star anise

1/2 teaspoon finely ground black pepper

1/2 cup pecan pieces

1 egg white, beaten until foamy

Preheat oven to 350 degrees F.

In a small bowl, mix the sugar and spices and set aside. In a medium bowl, mix the pecan pieces with the egg white until well coated. Add the sugar and spice blend to the pecans and toss together until well coated. Turn the nut mixture out onto a nonstick cookie sheet and bake until nuts are golden brown, about 20 to 30 minutes. Remove from the oven, let cool and then chop into small pieces.

Yield: 8 servings


This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.




Episode#: AD1D01
Copyright © 2003 Television Food Network, G.P., All Rights Reserved
---------------------
Banana Pudding


This recipe comes from "Jack Daniel's Old Time Barbecue Cookbook" by Vince Staten.


This book is out of print, but can be found occasionally as a used book.

The recipe uses convenience items that make it easy to whip up, but don't let that fool you--it's tasty!

Ingredients List
--------------------------------------------------------------------------------

3 boxes instant vanilla pudding mix (3 to 3.4 ounces per box)
5 cups milk
8 ounces frozen whipped dessert topping (e.g. Cool Whip brand)
8 ounces sour cream
5-6 ripe bananas
1 box vanilla wafer cookies

Allow the frozen whipped topping to soften in the refrigerator for 4 hours before preparing this recipe.

Peel the bananas and slice about 1/4" thick, then set aside.

In a large bowl, combine the pudding mix and milk, whisking until it's creamy and starting to thicken. Add the dessert topping and sour cream and whisk until well combined.

In the bottom of a large serving bowl, place a layer of vanilla wafer cookies, then a layer of banana slices, then 1/3 of the pudding mixture. Use a spatula to spread the pudding evenly over the bananas. Repeat for two more layers.

Cover with plastic wrap and refrigerate until ready to serve. Garnish with extra cookies around the edge of the bowl and maybe a few banana slices arranged in the middle.





20 servings Change size or US/metric
Change to: servings US Metric

20 minutes 20 mins prep

Woo-hoo! I have company coming this weekend and I see it is gonna be a high old time. The hard part will be deciding which one to make. Thanks, y'all!

Thanks Jack Daniels Burbon Balls sound great I'll have to give it a shot. Chow Jim