Wine Wednesday: Cookies and Milk

It was 12:02am on a Friday night (yea, I have a great social life) and I was looking through magazines hoping for inspiration.  As the night-clouds parted, I happened upon the most amazing cookie recipe.  Now, what makes these so great – they are from my favorite Sesame Street character himself, Cookie-Monster.  The fact that my nickname was Cooki has no real bearing on why I’m obsessed with my little blue friend…ok, maybe a little.

Cookie Monster’s famous cookie dough recipe first appeared in Big Bird’s Busy Book, from the 1970’s and I wonder if Kermet, Ms. Piggie or Big Bird have their favorites…hmmm.

As we begin to feel those first tastes of fall, how about making these great treats. Besides the fact your house will smell divine, who doesn’t like a good sugar cookie?

Cookie Monster’ Famous Sugar Cookie


3/4 cup unsalted butter or margarine, softened
1 cup sugar
2 eggs, slightly beaten
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking flour
1 teaspoon salt


Medium-sized mixing bowl
Measuring cup and spoons
A fork


1. Put 3/4 cup of butter or margarine (that’s a stick and a half) into your mixing bowl.

2. Measure 1 cup of sugar.

3. Pour sugar over butter.

4. With fork, squash butter and sugar together until they are blended.

5. Crack shells of two eggs and pour eggs over mixture in bowl.

6. Measure 1 teaspoon vanilla and pour over mixture.

7. With fork, blend everything in the bowl together.

8. Measure 2 1/2 cups all-purpose flour and pour over mixture in bowl.

9. Measure 1 teaspoon baking powder and sprinkle over flour.

10. Measure 1 teaspoon of salt and sprinkle over flour and baking powder.

11. Mix everything together either with the fork or with your hands.

12. Put dough in icebox to chill (at least one hour)

There are no instructions for baking from this print, but a quick search for others’ experiences with the recipe and recommendations say to roll out cookies 1/4 inch thick, sprinkle with sugar, and bake at 400 degrees.

Now, what fun are cookies without milk…or milkshakes (for adults only!!)

Making an adult milkshake is pretty simple, requiring only a blender, ice cream, milk, spirits and any other ingredients you’d like to add. The general ratio to use for adult milkshakes is two to one ice cream to milk, with around 1 oz of alcohol per cup of ice cream. Adding a little extra ice cream or reducing the milk a bit can be helpful though, since the alcohol tends to make the ice cream melt slightly faster. You can also play with the ratios to make the shake as thick or thin as you prefer. If you do it right, you’ve got a spectacular summer treat. Mess it up, and it’s still pretty tasty. It is ice cream, after all.

Feel free to experiment with your favorite flavors, but here are a few recipes to get you started off right. They’re all sized to share, so invite some friends!

The Monkey Business

Inspired by the booze-filled ice cream concoction of the same name at the Town Talk Diner in Minneapolis, the Monkey Business combines chocolate, peanut butter and banana with bourbon. It’s just sweet enough, the addition of bourbon bringing warmth to the cold drink, along with some hints of caramel and spice that shine through the other heavy flavors.

• 4 cups chocolate ice cream

• 1.5 cups milk

• 1 banana

• 2 oz Castries Peanut Cream liquor (optional, but if left out add an additional 2 tbsp peanut butter)

• 2 tbsp peanut butter

• 3 oz bourbon (Jim Beam Black is a solid choice here – high quality, without being so expensive that you feel like an idiot for putting it in the blender)

Pour all the ingredients in the blender and pulse till smooth.

The Peaches & Cream

Peaches are about as summery as you can get. They’re even better when they’re combined with ice cream and amaretto for a fresh-tasting adult milkshake. Even better, since it has fruit in it you can pretend it’s good for you, right?

• 4 cups vanilla ice cream

• 2 ripe peaches, peeled and chopped

• 1.5 cups milk

• 4 oz. amaretto liqueur

• 2 oz. peach schnapps

Toss the whole mess into a blender and blend on puree for about 20-30 seconds until the mixture is smooth and there’s minimal sign of peach chunks, which don’t flow up bendy straws particularly well.

The Brandy Alexander

A classic cocktail that comes in a wide range of forms, including an adult milkshake, the Brandy Alexander was allegedly created in London around 1922. Normally made with cream or half & half, using vanilla ice cream makes it even more luxurious and summer appropriate.

• 4 cups vanilla ice cream

• 3 oz. crème de cacao (Marie Brizard makes a particularly tasty version)

• 3 oz. brandy (Macieira is a Portuguese brandy with enough spice and oak to tone down the sweetness of the drink and add some much needed complexity)

• 1.25 cups milk

• 2 tsp. Vanilla extract (or split open 1 vanilla bean, scrape out the seeds and put them in the mix)

Drop all of the ingredients in the blender and give it a few pulses. Pour into wine glasses and toast the mad genius who thought ice cream and booze would be a perfect match.


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