Red Hot Fire Whiskey Cookies

In the usual manner of damned Februarys, the month opened with a fire at my workplace:


Now, February is a nasty month everywhere and for everyone, and February in Hawai'i is no exception. I have always hated February, and if a destructive event will occur, my money is on it occurring in February:
http://adrastas.blogspot.com/2006/02/great-grey-beast.html

So what to do now that March is upon us?
PARTY! Of course!

At work tomorrow we shall have (fittingly) a Keawe-smoked Barbeque party to thank all the employees who pulled together to clean up, rebuild, and pull long hours on fire-watch duty. I shall be bringing these:



Red Hot Fire Whiskey Cookies:

Paddle (in a mixer, you dirty-minded folk!) 8oz softened butter with about 1.5 cups white cane sugar and about .5 cup brown sugar until light and fluffy. Add 2 Tblsp Whiskey (alright, go ahead and make it 3 Tblsp) and 2 eggs. Fold in about 1 tsp Baking Powder and about 1 Tblsp Baking Soda along with around 1 Tblsp cinnamon and about an inch of fresh grated ginger and juice (used my microplane: love that thing!) and add what was probably 2 cups flour (could have been less... But you know what cookie dough is supposed to look like? Add flour until it looks like that.) 1 bag white chocolate chips and 1 little jar of cake decorator cinnamon candies. Taste dough. Decide it needs more whiskey. Taste dough again. Decide you need more whiskey. (I know, I know, raw eggs in cookie dough and salmonella and all that. Get over it: Life is short and cookie dough tastes good!) Bake until done in a 325 degree oven.
I baked these on my silpat silicon baking mats. The cinnamon hearts melt a bit and ooze out the side. If you let them sit for a minute upon taking them from the oven, the red sugar cools and solidifies into a glassy lava pool of sugar.