Happy baking season! Is everyone else having the best time baking 24/7? I am working on my chocolate-bourbon, toasted-pecan orange cookie recipe. Everything is great except the bourbon flavor is not strong enough. Any ideas?
I'm using Sweetapolita's "Perfect Dark Chocolate Sugar Cookies" recipe as a base, adding orange zest, toasted pecan pieces, bourbon and orange extract in the icing. I'm up to 4 tablespoons of bourbon but not getting a good bourbon kick in the cookie bite. The dough can't really take any more liquid; I'm self taught so I feel like there must be something I'm missing. Maybe a different base recipe, or can I just keep adding more flour in relation to adding bourbon? It seems at some point, with that method, the flour and extra flavor will just cancel each other out.
Thanks in advance, as always, for your wonderful advice and help. Terry H