Cookies & Cocktails

In my world, nothing says Christmas like cocktails and cookies, both enjoyed liberally. 
Not necessarily together, but if that’s how you roll- feel free.  Who am I to judge?
My cocktail tastes are simple. Vodka-tonic with a little bit of lime and I’m a happy girl.  Throw in some cranberry if I’m in a festive mood.  Jack and Diet if I’m feeling crazy.  In need a “sweet escape”?  Vanilla Absolut and I are good friends.
However, sometimes you gotta kick it up a notch.  Sometimes you gotta put on your big girl apron (the kitchen equivalent of big girl pants if you weren’t aware…) and get out the blender.  Then you need it introduce it to some old buddies of mine- vanilla AND mint chip ice cream.  Oh, and peppermint schnapps can come too. That’s a must.
As for the cookies- TO. DIE. FOR.  You know those sickening sweet, store-bought sugar cookies? You know the ones.  Awesomely soft and loaded up with frosting.  These are those. But better.  Seriously.  
What’s your favorite “adult beverage” of choice? 

Now, if you'll excuse me, it's time to load up the car with plenty of wine and cookies (and Max of course) and hit the road.  I'm off to sunny South Carolina to spend Christmas with the coolest uncle and aunt a girl could ask for. And some pretty fantastic cousins too. There will be much cheesecake and banana bread and Wii dancing.  It will be great.

Oh right- Hi Mom and Dad, you'll be there too :-P
Cocktail adapted from Food Network Magazine
Cookie adapted from here 
For the Boozy Peppermint Shake
What You’ll Need:
  • Equals parts of
    • Vanilla Ice Cream
    • Mint Chip Ice Cream
    • Milk
  • Peppermint Schnapps

What To Do:
In a blender, puree ice creams, milk, and schnapps.  Pour into glasses and enjoy.  Straws recommended but I didn't have any on hand.  Obviously you can leave the schnapps out and just make a ridiculously good shake for the kiddos too.

For the Sugar Cookies
I halved the recipe when I made it & it yielded 2 ½ dozen
What You’ll Need:
  • 6 cups AP Flour
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • ½ tsp Salt
  • 2 sticks Unsalted Butter, room temp
  • 2 cups Sugar
  • 3 Eggs
  • 2 tsp Vanilla
  • 1 ½ cups Sour Cream
For the Frosting
I also halved this and I had juuuust enough to frost my 30 cookies
  • 2 sticks Unsalted Butter, room temp
  • 1 tsp Vanilla
  • 4 cups Powdered Sugar
  • Pinch of Salt
  • 6 Tbsp Heavy Cream
What To Do:
  1. In a medium bowl, whisk together flour, baking soda, baking powder, and salt.  In your mixer bowl, cream together butter and sugar until light and fluffy, about 1-2 minutes.  Add eggs, one at a time, beating until incorporated.  Then add vanilla and sour cream until combined.
  2. Slowly add dry ingredients and mix until incorporated, using a spatula to get the sides of the bowl if necessary.  Now we’re going to use the trick also used here.  Turn out half your dough and roll between 2 pieces of WAX paper (I used parchment before- found that wax works better. Wax for the rolling, parchment for the baking) until ¼ inch thick.  Repeat with other half and freeze like that for at least 30 minutes.
  3. Once chilled, preheat oven to 425F. Pull off top layer of wax paper and then lay it back in place.  Flip over your dough.  Now repeat with removing and replacing, but light flour this side of the dough before you replace the wax paper.  Flip it over once more, remove the now top (the first sheet you removed) and you’re ready to cut cookies.  Using a round cookie cutter, cut out cookies and transfer to a parchment lined cookie sheet.  Bake for 8 minutes, until pale golden.  Immediately transfer to wire rack to cool.  Cool completely before frosting.
  4. To make the frosting, cream together butter and vanilla.  Slowly add powdered sugar and salt.  Once smooth and creamy, incorporate heavy cream, one Tbsp at a time, then beat on med-high until light and fluffy (about 2 minutes).  Add food coloring if wanted.
  5. Frost and add sprinkles.  These I found best if you leave the cookies out overnight uncovered.  Then seal in an airtight container.

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