A joint collaboration between Andy,, and I.

We started off with this sugar cookie recipe:

To loosen the dough add:
1 tbs bourbon (Andy’s idea)
3 tbs buttermilk (My idea)

The resulting dough will be a fluffy sugar cookie batter. Just dry enough to form into 1.5 inch balls with your palms. (Add more buttermilk if needed) Roll these balls in a 50/50 mix of cinnamon and sugar. Place the dough balls on a greased baking sheet and bake at 375F for 8-12 minutes. They should be soft and puffy.


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