Bourbon Old Fashioned Shortbread | Buttery, Boozy & Beautifully Bold

A buttery shortbread inspired by the classic Bourbon Old Fashioned — these cookies are spiked with real bourbon, dotted with boozy cherries and candied orange peel, and finished with a subtle crunch of almonds.They’re rich, sophisticated, and just a little bit naughty — the perfect grown-up treat for cozy nights or classy holiday gifting.Serve them with coffee, cocktails, or… another round of bourbon.

Ingredients

Boozy Fruit Mix

• 82g dried sour cherries (½ cup)

• 50g diced candied orange peel (⅓ cup)

• 50ml bourbon or rye (¼ cup)

Shortbread Dough

• 168g unsalted butter, at room temperature (¾ cup)

• 100g sugar (½ cup)

• ½ tsp fine sea salt

• 1 large egg, separated (save the white for brushing)

• 195g all-purpose flour (1½ cups)

• 50g sliced blanched almonds (½ cup)

 Method

Soak & set the mood

In a small saucepan, combine cherries, orange peel, and bourbon. Bring to a gentle bubble over medium heat, then remove from the heat. Stir, let sit, and cool completely — it’s basically fruit therapy.(If you’re impatient, pour it into a bowl to speed things along.)

Cream the dream

In a large bowl or stand mixer with a paddle attachment, beat together the butter, sugar, and salt on medium-low until pale, creamy, and soft enough to make you swoon. Add the egg yolk and mix until smooth, scraping down the sides.

Dough it right

Add the flour and mix on low until a soft, silky dough forms.Using a slotted spoon, lift the cherries and peel from the bourbon (squeeze out excess but keep that boozy nectar!). Add the fruit and almonds to the dough and mix until evenly distributed.

Shape & chill

Roll the dough into a 2-inch (5cm) diameter log, about 30cm long, on plastic wrap. Wrap it tightly and chill until firm — at least 2 hours, up to 3 days.(Tuck the reserved bourbon and egg white into the fridge too.)

Slice & bake

When ready to bake, preheat oven to 175°C (350°F) and line two trays with parchment.Whisk 1 teaspoon of the reserved bourbon into the egg white — the rest is for your glass. 🥃 Slice the dough into 1.25cm (½-inch) rounds and space them an inch apart. Brush the tops lightly with the bourbon-egg wash.

Bake one tray at a time for 16–18 minutes, until golden at the edges. Cool completely before sneaking a taste.

Keep & enjoy

Store in an airtight container for up to a week, or refrigerate for longer — if you can resist them, that is.

Please watch the video below. Enjoy your adventure time in the kitchen.

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