There were only two checkouts open at our local, monopoly of a liquor store and the lines felt as long as a Pioneer Woman book signing at the Mall of America. When I saw a rep giving out samples of Kringle Cream, there was no way I was stepping out of line to try his teeny cup of rum-based cream. But soon the guy had us passing samples to each other through the line as he was digging for his last bottles and we were begging for seconds. I added it to my ongoing liquor store shopping list and headed out.
I picked up a bottle of the sweet liqueur just a few weeks later because I wasn’t sure if it was just a Christmas holiday thing—you know, because it’s called Kringle.
As it turns out the Kringle name comes from a hand rolled Danish not Kris Kringle, which means we should be able to keep it stocked in our pantry all year long. (Store Kringle Cream in the refrigerator once you open the bottle. If there’s any left of course.)
A few days ago I was thinking about how much I like the cream cheese dough for minty cream cheese cookies and how easy it would be to add booze and switch out the mint chocolate chips for a complementary chip or candy. Nutty Kringle seemed like the perfect liquor to combine with butterscotch and chocolate covered toffee pieces so I took a shot (1/3 of a cup actually) and made cookies. They are a keeper!
Butterscotch Kringle Cream Cookies
1 (8-ounce) package cream cheese, softened to room temperature
1 cup butter-flavor shortening
3/4 cup white sugar
1/2 cup brown sugar
1/3 cup Kringle Cream, or any rum or butterscotch cream liqueur
2 cups plus 1 tablespoon all-purpose flour
1-1/2 cups butterscotch chips
3/4 cup chocolate toffee pieces
(There are not eggs in this recipe.)
- Preheat oven to 350°.
- In the bowl of an electric mixer, beat cream cheese on medium-high until smooth. Add shortening and beat until creamy.
- Add white sugar and brown sugar, beating until combined and smooth. Pour in Kringle Cream and beat on medium until incorporated.
- Starting with 1/4 cup flour, beat on medium-low and then add the rest of the flour in two batches, scraping down sides of bowl in between.
- Stir in by hand butterscotch chips and toffee pieces.
- Drop the dough by tablespoonfuls onto an ungreased or parchment paper-lined cookie sheet, about 2 inches apart. Press down slightly with the back of a spoon or your fingers. The cookies don’t spread as they bake so they are about the size that you place them on the pan.
- Bake 12-14 minutes or until just barely browned. Don’t over bake. The tops need to be baked not doughy, but when the tops are done, they are done. Remember the cookies have cream cheese and you want them to be soft.
- Cool 10 minutes in pan and then transfer to a cooling rack. Store at room temperature. Makes about 3 dozen cookies.
If you like baking cookies with cream cheese, here’s my favorite White Velvet Cutouts.
Sweet boozy wishes,