This cookie came about after a visit to Niagara Falls and a really good Canadian Whisky!

  • 2 3/4 cups flour
  • 2 tsp baking powder
  • 1 stick butter
  • 2/3 cup sugar
  • 3 eggs
  • 5 tbsp Forty Creek Canadian Whisky
  • 1 tbsp maple syrup
  • 1 tsp vanilla

Sift together dry ingredients.  Cream sugar and butter, add eggs one at a time. Add vanilla, whisky, and maple syrup.  Stir in flour.

Divide dough in half.  Shape into logs.  Place on greased cookie sheets. Brush tops with egg and sprinkle liberally with maple sugar. Bake at 350° for 18-20 minutes.

Cool completely.  Slice into 1/2″ slices and toast on both sides in 350° oven.