Whiskey Shortcakes Recipe
Ingredients
| Butter | 1/2 pound | |
| Egg yolk | 1 | |
| Confectioner’s sugar | 1/2 Cup (16 tbs) | |
| Whiskey | 1/4 Cup (16 tbs) | |
| Orange rind | 1 Tablespoon, grated | |
| All purpose flour | 1 1/2 Cup (16 tbs) | |
| Orange marmalade | ||
| Confectioners' sugar for dusting | ||
Directions
Cream the butter until fluffy (use an electric mixer set at medium speed).
Add the egg yolk, confectioners' sugar, and whiskey.
Continue beating for 5 minutes.
Sprinkle the orange rind over the batter.
Gradually add the flour, stirring with a wooden spoon until smooth.
Drop from a teaspoon onto an ungreased cookie sheet.
Drop a tiny bit of marmalade onto the top of each cookie.
Bake in a 350° oven for 10 to 15 minutes, or until delicately browned.
Transfer to a tray and let stand until cool.
Dust the tops with confectioners' sugar (put through a sieve).
Add the egg yolk, confectioners' sugar, and whiskey.
Continue beating for 5 minutes.
Sprinkle the orange rind over the batter.
Gradually add the flour, stirring with a wooden spoon until smooth.
Drop from a teaspoon onto an ungreased cookie sheet.
Drop a tiny bit of marmalade onto the top of each cookie.
Bake in a 350° oven for 10 to 15 minutes, or until delicately browned.
Transfer to a tray and let stand until cool.
Dust the tops with confectioners' sugar (put through a sieve).
Chef
