Whisky Butter Ball recipe - from my Mom's recipes. You can use any whisky you like however a sweeter whisky would work best. Smoke and peat wouldn't go well for these little cookies. Use a sweet Speyside or Highland.
1 ½ cubes butter or margarine
1 ½ cups powdered sugar
¾ cups water
2 ½ cups flour
1 cup chopped nuts (preferable almonds or walnuts)
3 tsp. of either Scotch whisky, brandy or rum
Cream butter, add sugar and water and cream thoroughly. Add remaining ingredients. Shape into balls and bake in a pre-heated 350 degree oven until lightly browned on bottoms. Turn and brown other side. If the mixture falls apart when you are making the balls, add more water. When baked, roll hot butter balls into sifted powdered sugar until the flour sticks to the balls. Refrigerate after cooled. We had these every Christmas day. They are divine.
On these cold Winter days there is nothing more satisfying than a festive whisky cocktail to warm the palate and soul.Made with Brenne Whisky I give you the Brennedy Alexander 1oz Brenne Whisky1oz White Creme deCacao1oz Heavy CreamSHAKE w/ice & strain into a coupe glass.Garnish with freshly ground nutmegThink I'll have one right now!
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mmmm Whisky Shop 17yo Arran... a nice spirit with a demer, pears and very malty nose, a spicy vanilla hazelnut pallet; and a fine balanced finish that is very malty with a vanilla trace. Well done Mr. Mark Cassidy a most excellent cask...
Traditional pewter scottish quaich The Quaich the Quaich was for centuries, a common domestic utensil which originated in the highlands of scotland. It was the dish from which the scot supped his porridge and drank his ale. Quaich is derived from the Gaelic "cuach" [...]