Irish Coffee Cookies

1. Place 1 cup whiskey and 1/3 cup brown sugar in a small saucepan over medium heat; bring to a simmer. Cook, stirring occasionally, until mixture has reduced to 1/3 cup, about 20 minutes. Remove whiskey reduction from the heat and cool to room temperature, about 20 minutes.

2. Meanwhile, mix espresso powder and 2 tablespoons whiskey together in a small bowl until espresso powder is dissolved. Whisk flour, baking soda, salt, and nutmeg together in a medium bowl. Set both aside.

3. Cream butter, 3/4 cup brown sugar, and white sugar in a large bowl until light and fluffy. Mix in eggs, one at a time, beating well after each addition. Mix in vanilla extract. Stir in whiskey reduction, then whiskey-espresso mixture. Add dry ingredients in 3 batches, mixing until just incorporated after each addition. Fold in white chocolate. Cover the dough and place in the refrigerator for at least 1 hour.

4. Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.

5. Scoop out 1 1/2 tablespoonfuls of dough and place 1 inch apart on the prepared baking sheets.

6. Bake in the preheated oven until cookies are just set, about 10 minutes. Allow cookies to cool on the sheets for 7 to 10 minutes before removing to a wire rack to cool completely.

Cook's Notes:

Use any kind of whiskey you prefer here. Since this recipe uses quite a bit to achieve a rather subtle whiskey flavor, I recommend a brand that you enjoy drinking, but doesn't break the bank. Save the good stuff for a real Irish coffee to serve alongside these cookies!

Light brown sugar works just fine in place of the dark. You can also use instant coffee powder in place of the espresso--but the coffee flavor may not be as strong.

These cookies are delicious right out of the oven, but the flavors really come through better once they are completely cool--and may even be better the next day.