Boozy Mustache Cookies

**~~ Chocolate Bourbon Mustache Cookie Sandwiches ~~**

SERVES: ABOUT 20 COOKIES ⎪ LEVEL: ADVANCED

Can’t grow a mustache? Then bake one…or twenty. Handlebar, lampshade, tooth brush…your upper lip is the limit! Sandwich the ‘stache cookies with a cream filling of brandy, bourbon, whiskey, or whatever booze you fancy! If you’re not a fan of dark chocolate, you can substitute with a regular cocoa powder. This recipe doesn’t use a standard mixer, but works just as well. If you do have one, totally use it!

3/4 cup unsalted butter, softened

1 cup granulated sugar

1 medium or large egg

1 teaspoon vanilla

1.5 cups all-purpose flour

3/4 cup Hershey’s Special DARK unsweetened cocoa powder

1 teaspoon baking powder

1/8 teaspoon kosher salt

for the cream filling

1/2 cup unsalted butter, room temperature

1 shooter liquor, liqueur, or beer of choice

2.5 cups powdered sugar

1/8 teaspoon salt

2 tablespoons half & half or full-fat cream cheese, room temperature

music

Oscar Peterson Trio ⎯ Night Train

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1. KITCHEN PREP

Draw or print out a mustache stencil then cut it. For convince, order a cookie cutter from Amazon.

Remove butter from the fridge. Set out the night before, or under direct (ideally hot summer) sunlight until butter softens. For quicker, last-minute options, click here.

Cut 2 sheets parchment paper roughly the size of a baking sheet.

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2. MAKE THE DOUGH

With a wooden spoon, vigorously beat the butter for 1 minute. Add the sugar and beat until combined and fluffy. Mix in the egg and vanilla until just incorporated. In a separate bowl, sift together the flour and cocoa powder. Whisk in the baking powder and salt. Slowly mix the dry into the wet ingredients until a dough starts to form. Knead together into a ball.

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3. ROLL THE DOUGH

Roll out the dough between 2 sheets of parchment paper until 1/4-inch in thickness; use a ruler or coin for accuracy. Place on a baking sheet (with the parchment still on). Chill in the freezer for 10 minutes.

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4. MAKE THE FROSTING

Whip the butter until fluffy. Add liquor, starting with 2 teaspoons then adding more to taste. Beat in the sugar and salt until smooth. Add the half & half or cream cheese and mix for 1 minute until smooth. Refrigerate for at least 30 minutes.

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5. BAKE THE COOKIES

Preheat the oven to 350F. Line a baking sheet with parchment. Take out the sheet of dough and trace out your mustaches using the tip of a sharp knife. Nibble on some of the trimmings. Gather the extra dough back into a ball and roll out again. Freeze for another 10 minutes and make more cookies with the remaining dough. Bake for 7 – 10 minutes. Cool for 5 – 10 minutes.

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6. FROST THE COOKIES

Use a butter knife to spread a layer of frosting onto the flat side of one cookie. Place another cookies on top and gently squeeze together. Store cookies in an air-tight container or Ziplock bag at room temperature for 2 days.

*Pro Tip*: Baking time will depend on the size of mustaches. Try testing baking times with a few cookies. Start with 7 minutes and work your way up. Taste each cookie to figure out which is best for your taste.