Whiskey Infused Irish Cookies

Begin by heating 1 cup whiskey and 1/3 cup brown sugar in a small saucepan over medium heat until the mixture reaches a simmer. Allow it to cook, stirring occasionally, for approximately 20 minutes or until the liquid has reduced to 1/3 cup. Remove the saucepan from the heat and let it cool down to room temperature, which should take around 20 minutes as well.

In a separate bowl, combine espresso powder and 2 tablespoons whiskey. Whisk the mixture until the espresso powder is fully dissolved.

In another bowl, whisk together flour, baking soda, salt, and nutmeg until well combined. Set both the whiskey reduction mixture and the dry ingredients aside.

Using a large bowl, cream together butter, 3/4 cup brown sugar, and white sugar until the mixture is light and fluffy. Add eggs one at a time, beating well after each addition to ensure everything is fully incorporated. Mix in vanilla extract.

Next, add the dissolved espresso powder mixture and whisk until well combined. Then, incorporate the whiskey reduction mixture into the dough.

Gradually add the dry ingredients in three batches, mixing until just combined after each addition. Finally, fold in 1/2 cup white chocolate.

Cover the dough and refrigerate it for at least one hour to allow the flavors to meld together.

Preheat your oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper, which will help prevent the cookies from sticking.

Using a spoon, scoop out 1 1/2 tablespoonfuls of dough and place them 1 inch apart on the prepared baking sheets.

Bake the cookies in the preheated oven until they are just set, taking around 10 minutes to achieve this. Remove the cookies from the oven and let them cool on the baking sheets for 7 to 10 minutes before transferring them to a wire rack to cool completely.