Bourbon Snaps

Bourbon Snaps Recipe
Quentin Bacon
Prep and cook time: About 1 hour. Notes: Bourbon adds spark to these wafer-thin spice cookies. Store the cookies airtight for up to 3 days.
Makes about 25 cookies


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1/2 cup (1/4 lb.) butter, melted and cooled
1/2 cup sugar
1/3 cup molasses
3 tablespoons bourbon
1 cup all-purpose flour
1 teaspoon ground ginger
1/4 teaspoon salt
1/4 cup chopped almonds


1. In a bowl, with an electric mixer on medium speed, beat butter, sugar, molasses, and bourbon until smooth and well blended, scraping down sides of bowl as needed.

2. In another bowl, mix flour, ground ginger, and salt. Stir into butter mixture until well blended. Stir in almonds.

3. Drop dough in 1-tablespoon portions, 3 inches apart, onto buttered or cooking parchment-lined 12- by 15-inch baking sheets.

4. Bake cookies in a 300° oven until slightly darker brown, 22 to 28 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.

5. With a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release; let stand on pan to firm up, 2 to 5 minutes, then transfer to racks to cool completely.

Note: Nutritional analysis is per cookie.

Created date

February 2006

Nutritional Information

Calories 91
Caloriesfromfat 45 %
Protein 0.8 g
Fat 4.5 g
Satfat 2.4 g
Carbohydrate 11 g
Fiber 0.3 g
Sodium 64 mg
Cholesterol 10 mg