2 Oz. White Chocolate Liqueur
1 Oz. Irish Cream Liqueur
1/2 Oz. Butterscotch Schnapps
1/2 Oz. Half & Half
Dash of Vanilla Bitters
Garnish: Crushed Sugar Cookie Rim
Tools: Cocktail Shaker
Glass: Old Fashioned
Dip glass in some of the butterscotch liqueur then dip in crushed sugar cookie crumbs and chill in freezer.
Combine all the ingredients in a cocktail shaker and shake until chilled.
Pour into the chilled glass and serve.
VOICEOVER VIDEO WITH INGREDIENTS AND DIRECTIONS:
HISTORY OF THE SUGAR COOKIE
Today's version of the sugar cookie most likely is descended from a cookie like pastry from Europe in the Middle Ages called a Jumble (or jumbals, crybabies, plunkets and gemmels). Jumbles were made from flour, eggs, nuts and sugar with a little flavoring like vanilla, or anise and were shaped into knots or rings. These were dense, somewhat dry and compact treats that traveled well as they could last for up to a year.
A very common sweet throughout Europe since the Middle Ages, they probably came over to America with the earliest pilgrims. Around the mid 1700s settlers in the German Protestant area of Nazareth in Pennsylvania created a recipe called the Nazareth Sugar Cookie which incorporated eggs and leavening agents and were rolled out and cut into shapes. This is probably the closet relative to what we think of as sugar cookies today.