So sorry for the posting delay, but a pumpkin pie martini with a white chocolate cranberry cookie is NEVER a bad idea!
Pumpkin Pie Martini
1/2 ounce Stoli Vanilla
1 ounce Pumpkin Spice liqueur
1/2 ounce Kahlua
1/2 ounce Butterscotch Schnapps
1/2 ounce half-and-half
Crushed graham crackers (for the rim)
Cinnamon stick for garnish
Add all ingredients to shaker cup with ice and strain into a martini glass.
White Chocolate Cranberry Cookie
(View original on Sally’s Baking Addiction)
1.5 sticks unsalted butter, room temp.
3/4 c. brown sugar
1/4 c. granulated sugar
2 t. vanilla
2 c. flour
2 t. cornstarch
1 t. baking soda
1/2 t. salt
3/4 c. white chocolate chips
1 c. dried cranberries
- In a large bowl, beat the butter, brown sugar, and granulated sugar together on medium speed until combined and creamy, about 2 minutes. Beat in the egg and vanilla.
- In a separate bowl, whisk the flour, cornstarch, baking soda and salt together. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be soft and thick. Add the white chocolate chips and dried cranberries and beat on low speed until combined. Cover dough tightly and chill in the refrigerator for at least 1 hour and up to 3-4 days.
- If the cookie dough chilled longer than 3-4 hours, let it sit at room temperature for about 30 minutes.
- Preheat oven to 350°F (177°C).
- Roll about 1.5 Tablespoons of dough into balls. The dough may be slightly crumbly, but will come together as you work it with your hands. Arrange dough balls 3 inches apart on the prepared baking sheets.
- Bake for 11-12 minutes or until lightly browned around the edges. The centers will still look soft. If cookies didn’t spread much, lightly bang the the baking sheets on the counter a couple times while the cookies are still warm to stretch and deflate.