This quick drop cookie isn’t far from the oatmeal raisin cookies of youth, but this version replaces the raisins with pecans. The frosting — a simple combination of powdered sugar, whisky and cream — dresses it up for grown-ups, and since is not cooked, the whiskey comes through with a pleasant little nip.
By Alisha Lumea & Polly Legendre
The first American to graduate from the Ecole Supérieure de Cuisine Française, Polly cooked for nine years in some of the top Michelin-starred kitchens in Paris, and then as a private chef back in San Francisco. Alisha earned a Grand Diplôme in Pastry Arts from the French Culinary Institute and founded the artisanal chocolate company CocoaVino. Named a “Tastemaker” by Food & Wine Magazine, Alisha’s work as a confectioner has been widely recognized in the media, including: Gourmet, New York Times, Wall Street Journal, Washington Post. They write on their blog Scotland Distilled: a culinary journey to the soul of whisky to explore the undiscovered bounty of the culinary landscape they've fallen in love with. When not in the kitchen, Polly and Alisha run the firm Polish to help food entrepreneurs around the world.