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After partnering with Wilton last October to create some spooky, boozy, delicious party ideas, I have been anticipating an opportunity to work with their fantastic team again, and just last month I had the extreme honor of being invited to Wilton’s “Sweet Up,” a blogger gathering at the incredible headquarters in Illinois!

At the “Sweet Up,” I hosted evening happy hours for the group, and was lucky enough to be able to participate in the workshops where I learned some new boozy baking recipes and techniques. One of of these recipes happened to be right on time for our month of celebrating The Dude: White Russian Cookies! This cookie recipe calls for Coffee Infused Tito’s Handmade Vodka, which we showed you how to make a few weeks ago. How convenient!

In the Boozy Baking workshop, we also whipped up those Bloody Mary Muffins that Wilton featured last fall. If you haven’t made them yet, there’s a holiday weekend coming up which might just be the perfect time to give ’em a try. 

We happen to think it’s even more fun to do some responsible sipping as you bake – as Tito says, “It doesn’t make you a bad person.” The Dude would probably add a “man” to the end of that classic one liner, but we’ll just pour ourselves a drink and put on our aprons.

– Beth Bellanti, Relationship Marketing

White Russian Mini Cookie Cups

Ingredients:

• 2-3/4 cups all-purpose flour
• 1-1/8 tsp salt, divided
• 1/2 tsp baking soda
• 8 Tbsp coffee infused Tito’s Handmade Vodka, divided
• 1 Tbsp instant espresso powder
• 1 cup (2 sticks) butter, softened and divided
• 1/2 cup solid vegetable shortening
• 1-1/2 cups granulated sugar
• 1 egg
• 1-1/2 tsp vanilla extract
• 2 oz white chocolate, chopped (1/2 4-ounce bar)
• 3 cups confectioners’ sugar, divided

Directions:

1. Preheat oven to 350°F. Spray mini muffin pan with vegetable pan spray.
2. In a medium bowl, combine flour, baking soda, 1 teaspoon of the salt; set aside. In a small bowl, stir together 2 tablespoons of coffee infused Tito’s Handmade Vodka and instant espresso powder; set aside. In a large bowl, beat 1/2 cup butter, shortening and granulated sugar until light and fluffy with an electric mixer at medium speed. Beat in egg, coffee liqueur mixture and vanilla until mixed well. Add flour mixture and beat until just combined. Press dough into prepared pan, filling pan cavities 2/3 full.
3. Bake 14 to 16 minutes or until light brown around edges. Remove from oven and immediately press the centers of the cookies with a small spoon (a measuring spoon works well), to make into a cup. Cool in pan for 10 minutes. Turn pan over and lightly tap the bottom to remove cookies. Cool completely on cooling grid.
4. For filling, microwave white chocolate at 50% power, stirring every 15 seconds, until melted and smooth. Cool slightly. With an electric mixer on medium speed, beat remaining butter and cooled chocolate until smooth. Beat in 3 tablespoons coffee liqueur and remaining 1/8 teaspoon salt. Gradually beat in 2 cups confectioners’ sugar.
5. For glaze: whisk together remaining 1 cup confectioners’ sugar and remaining 3 tablespoons coffee liqueur until smooth.
6. To assemble: spoon or pipe about 1-1/2 teaspoons of filling evenly into each cookie. Drizzle with glaze.