Using Liquor as flavoring in cooking?

Question by Praire Crone: Using Liquor as flavoring in cooking?
I make a cranberry Cointreau sauce for my cheesecake at holiday time. Can I also use Cointreau as a flavoring in my sugar cookies or other such desserts? What other liquors work well to flavor cookies, cakes and such?

Best answer:

Answer by camperdan
Frangelico would be good. It has a hazelnut flavor. I love it in coffee.

What do you think? Answer below!

Posted by in Irish Cookies and tagged with Cooking, Flavoring, liquor, using | Trackback
  1. trss_sctt says:

    Anything that you would to enhance the flavor. You have orange curiseau ( spelling) , Kahlua, all those

  2. rascal0718 says:

    You can use many different liqueurs in your baking. Chambord has a divine blackberry flavor, and it’s not strong like brandy is. Grand Marnier is great in anything orange flavored. Kahlua is great in coffee desserts. Calvados is also very good if you want an apple flavor in your baking.

    I’m sure if you wanted to, you could use most any liqueur in baking. I use champagne, too, for my sabayons and a few different kinds of wine in my sorbets.

  3. wedge_antilles_nrsfc says:

    Irish creme works well – I put it in my fudge all the time; brandy; Kirsch; Kahlua – including their new French Vanilla and Hazelnut flavors; rum; bourbon…

  4. PA409TX says:

    there are many that are popular in cooking the aforemontioned Frangelico(hazlenut) and what the guy above me was trying to say is Blue Curacao which has european orange flavor its cousin Grand Mariner (like Cointreau u mentioned) has the true orange color other popular favorites are 99 Bananas, creme de menthe(green, pop. in grasshoppers), Cherry Heering, Midori(watermelon), peppermint(or any) schnapps, Galliano(anise)

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