How to make it

  • Have your oven set and heating at 350 degrees.
  • Heat the butter,corn syrup,and brown sugar to a rocking rolling boil,stir about frequently.
  • Remove from heat,and stir in one tablespoon Blanton's Single Barrel Bourbon.
  • Mix the flower,and grounded ginger,then gradually stir about into the sweetness from above.
  • Lay the dough by teaspoonfuls onto a greased cookie sheet,about five inches apart.
  • Bake until cookies have spread into about three to four inch rounds and are golden brown,this should take about six to eight minutes.
  • Cool the cookies for a mintue or three before removing them from the cookie sheets.
  • You must work quickly,and roll each cookie on a greased handle of a wooden spoon...slip from the spoon and place on cooling rack...If the cookies become too crisp to roll,then return to oven to soften about one minute.
  • Beat the whipping cream and powdered sugar in chilled bowl until stiff,then fold in the other tablespoon of Blanton's Single Barrel Bourbon...With a plain tip,pipe the whipped cream into each end of cookies.

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