Chocolate-Bourbon Orange Toasted Pecan Cookie - Recipe Help!

You need extract not whiskey.  I looked on amazon and there is a bourbon whiskey extract by olive nation.

Ah! Thank you @Econlady. I didn't know such a thing existed and somehow it didn't occur to me to look. This is why I love you guys. =)

Terry H. posted:

Ah! Thank you @Econlady. I didn't know such a thing existed and somehow it didn't occur to me to look. This is why I love you guys. =)

Your welcome and let me know how it turns out.  FYI — to start I wouldn’t use more than I would vanilla extract.  It could be strong.  I also noticed when I went back that some reviews were quite low.  Read the reviews carefully.  I know Lorann is popular with many cookie decorators.

Any alcohol-based flavoring (be it alcohol itself or an alcohol-based extract, as many are) are highly volatile, meaning the alcohol and flavoring burn off/dissipate when heated. So, while I sometimes flavor with straight alcohol and get good results (a cookie with a high butter content helps, as butter carries flavor nicely), it sounds like you might be better off using an emulsion -  a flavoring specially formulated not to burn off with baking.

Here's a LorAnn bourbon flavoring; it's not an emulsion per se, but it may be primarily water-based (don't know) and therefore less volatile: https://www.lorannoils.com/bou...vor-1-dram-0252-0100 (They do have a rum emulsion though, and many other emulsions.)

I have not tried it and cannot speak to its flavor at all (it's not based on real bourbon), so you may just have to try it and see what you think. I'm not a big fan of "fake" flavorings, and some of the LorAnn ones are, so just keep that in mind too.

Another thought is to use the bourbon in the icing, where it won't burn off, and move your orange flavoring into the cookie dough itself. You'll probably get plenty of kick this way.

I love the idea of the bourbon in the icing. I can do that for some gifts where I know either kids won't be eating the cookies, or where the parents won't mind.  Some of Lorann's emulsions work beautifully for me and some I cannot use at all. Interesting about alcohol being volatile. I will check out that water-soluble bourbon flavor.

A bonus to putting bourbon in the icing is that it would be so much cheaper to experiment. I will mess around with vanilla dough until the cows come home but I find trying out new recipes with the chocolate dough gets expensive. 

Definitely a fan of the toasted pecans though, it just works. Thanks again @Econlady and @Julia M. Usher!

Terry H. posted:

I love the idea of the bourbon in the icing. I can do that for some gifts where I know either kids won't be eating the cookies, or where the parents won't mind.  Some of Lorann's emulsions work beautifully for me and some I cannot use at all. Interesting about alcohol being volatile. I will check out that water-soluble bourbon flavor.

A bonus to putting bourbon in the icing is that it would be so much cheaper to experiment. I will mess around with vanilla dough until the cows come home but I find trying out new recipes with the chocolate dough gets expensive. 

Definitely a fan of the toasted pecans though, it just works. Thanks again @Econlady and @Julia M. Usher!

The cookies do sound delicious! Let us know what you discover and decide to do!

Aren't new flavors fun! Someday I'm going to work in lavender and rosewater into a recipe. Can you tell I've been watching the Great British Baking Show? ;-)

Terry H. posted:

Aren't new flavors fun! Someday I'm going to work in lavender and rosewater into a recipe. Can you tell I've been watching the Great British Baking Show? ;-)

I do shortbread with both and they taste great!