Today, I was reading the scleroderma forums and came across this simply spectacular recipe for Tequila Christmas Cookies. Although Tequila is the featured alcohol, your favorite alcohol may be substituted, as long as it’s at least 80 proof. I may try this with 151 rum. Enjoy!
Tequila Christmas Cookies:
1 cup of water
1 tsp. baking soda
1 cup of sugar
1 tsp. salt
1 cup of brown sugar
1 tbsp. lemon juice
4 large eggs
1 cup nuts
2 cups of dried fruit
1 bottle tequila
Sample the tequila in a large glass to check quality.
Take a large bowl, and check the tequila again, to be sure it is of the highest quality. Pour one level cup and drink.
Turn on the electric mixer. Beat one cup of butter in a large fluffy bowl.
Add one teaspoon of sugar. Beat again.
At this point, it’s best to make sure the tequila is still OK, so try another cup.
Turn off the mixerer thingy.
Break 2 leggs and add to the bowl and chuck in the cup of dried fruit.
Pick the frigging fruit and the damn cup off the floor.
Mix on the turner. If the fried druit gets stuck in the beaterers, just pry it loose with a drewscriver.
Sample the tequila to check for tonsisticity.
Next, sift two cups of salt, or something. Check the tequila.
Now shift the lemon juice and strain your nuts.
Add one table.
Add a spoon of sugar, or somefink. Whatever you can find.
Greash the oven.
Turn the cake tin 360 degrees and try not to fall over.
Don’t forget to beat off the turner.
Put the bowl through the window, finish off the booze and make sure to put the dirty stove in the dishwasher.
CHERRY MISTMAS TO ALL!
Image source: tequila.net