What you’ll need
12 ounces, room temperature
1 1/4 cups
Whiskey or Brandy
2 large, room temperature
1 1/2 teaspoons
Cream butter until light and fluffy.
Add sugar and beat the mixture until it lightens in color and is creamy.
Add the eggs one at a time, beating well after each one. Scrape down sides of bowl.
Add the whisky, vanilla, and orange juice.
Turn mixer to low. Combine the baking powder and soda with 1 cup of flour, and add it to the mixer.
Scrape down sides of bowl. Gradually beat in 3 cups of flour.
Scrape down sides. Slowly incorporate some remaining flour until dough pulls away from bowl.
Cover in plastic and let rest in refrigerator for 30 min. This step can be done a day ahead.
Roll 1 tsp dough into a 5 to 6-inch cord. Fold in half and twist . Place on a lined baking sheet.
Beat 1 egg with 1 tbs milk. Brush over cookies. Top with sesame seeds (optional).
Bake in a pre-heated 350-degree oven for 15 to 20 minutes, or until golden in color.
Remove to a rack and allow to cool. Store in covered tins.