Double chocolate icebox shortbread with smoky whisky sugar from Outlander Kitchen

Double Chocolate Icebox Shortbread with Smoky Whisky Sugar

It all started with the sugar. I saw this recipe for bourbon infused sugar, and realized immediately that it had huge potential for our 21st C Outlander Kitchens, with one wee change.

Talisker and Vanilla Infused Sugar

I chose to infuse my sugar with a Talisker 1o YO - it's got a lot of smoky notes that pair very well with chocolate. Lagavulin or Laphroaig are 2 other excellent, if more costly, choices for a smoky whisky.

I can't tell you how many times I've stolen a sniff from my jar of smoky whisky sugar in the last week.  It's a very sensual experience.

smoky whisky sugar

You'll have some extra sugar, even after a couple of batches of these cookies. Here are a few suggestions...use the sugar as a garnish on these recipes:

Where will you use it?

Double Chocolate Icebox Shortbread with Smoky Whisky Sugar

This chocolate shortbread recipe comes together easily, and is a new favourite around here. Unless you've got an army around, you may want to freeze the second log for a treat two weeks down the road.

If you do have an army that includes kids, my suggestion is to top some of these beauties with crushed candy cane, so that the whole family can enjoy.

Show/Hide Comments


22 Dec 2014 - 6:57pm


can these lovely cookies be made without cocoa? If so, add more vanilla?


Replace the cocoa with 1/4 cup more powdered sugar...more vanilla is up to you.

15 Dec 2014 - 1:08pm

Charlyne Laine

You could also chop nuts very finely and sprinkle on top of the chocolate They look delicious.

15 Dec 2014 - 2:45pm


Any way I can substitute liquid vanilla for the vanilla pod?


I meant to put that in the notes...yes, I would use a teaspoon of extract.

15 Dec 2014 - 2:50pm


A possibly stupid question though ... do you leave the oven on overnight with the sugar or do you turn the oven off after the sugar does into the oven? I love the buttery goodness of shortbread and with chocolate (and whisky), this recipe sounds heavenly.

15 Dec 2014 - 2:55pm


This looks divine! Can't wait to try it!

15 Dec 2014 - 3:00pm

Lee Ann

Amazing! This comes at the perfect time since I was wondering what to do for a gift for someone!

15 Dec 2014 - 3:11pm


OK was the first destination this morning! This recipe looks like it won't disappoint (or last long after baking). Thank you this will surely be a new holiday must-bake. Going to have to get more golden sugar to get that topping started!

15 Dec 2014 - 3:14pm

Lee Achor

Will be adding this to my tradition cookie baking. Can not beat the combination of shortbread, chocolate and whisky - yum!

15 Dec 2014 - 4:05pm


Hey there, This looks great and cannot wait to try it. The link to print the recipe is not working.


Oops! It's now been fixed. Thanks for the heads up.


I don't even SEE a print button anywhere!!! Please point me to it!!


As it says, click on the title of the recipe.

15 Dec 2014 - 4:31pm



15 Dec 2014 - 4:47pm


this is sure to be a hit w my husband who loves chocolate and scotch!

15 Dec 2014 - 4:51pm


Good thing I am already planning on going to the grocery store today, for I can't wait to try these!! I have a holiday party to go to and these look amazing!!

15 Dec 2014 - 5:19pm


These look delicious! We are having a "boozy" treats day at my office on Thursday and these cookies will be perfect. Thank you!

15 Dec 2014 - 6:13pm

Ala @ Ala Lemon

That sounds sinfully delicious!!

15 Dec 2014 - 6:33pm


I read you have to leave the oven on all night for the whiskey sugar, but is there a certain amount of time the sugar needs to stay in the oven? Like possibly 24 hours?


24 hours is a lot longer than overnight! My sugar was in the oven for 6 hours and it was dry when I took it out. It may be done sooner, I really can't tell you.

15 Dec 2014 - 9:00pm

Mary Guido

I just picked up some Laphroig at Trader Joes, I can't wait to try this. I will be using gluten few flour, so wish me luck!


It`s a pretty simple dough, Mary. The GF flour should work just fine...please let us know how they turn out!

17 Dec 2014 - 4:05am

Vicki Larson

Well, I've printed the recipe, bought the ingredients available at the grocery store. Going to make the run for the liquor store on Friday (my city is DRY) I'll let you know after Christmas how these went over with my family.

17 Dec 2014 - 1:52pm

Anna Lapping

I need something chocolate on my cookie tray besides chocolate chip cookies. I think this is it!

19 Dec 2014 - 3:33pm


how about the sangria recipe from Voyager


It's right here, Jackie: also have a mulled sangria recipe here:'t forget, all of the recipes are listed in the Recipe Index!

19 Dec 2014 - 11:15pm

Cindy Craig

I just finished these to take to a party tonight. OMG they are to die for. Light and crisp and not overly sweet. And oh so easy to make. Thanks so much for the recipe.

21 Dec 2014 - 8:17pm

Stephanie Gill

Made these this afternoon with the crushed candy canes instead. They're delicious! And easy!

22 Dec 2014 - 2:13am


Here in the UK, cup sizes vary from US sizes - any chance we can get equivalent measurements in grams or in a pinch ounces? They look divine!


I tried listing equivalents - you'll see them in earlier recipes. It gets very cluttered looking and is also lot of work, however, and Outlander Kitchen is a volunteer effort at this point. nnThere are a number of sites with equivalent calculators on the web. Please let me know if you need help finding one.

22 Dec 2014 - 7:03am


They didn't taste good. Weird texture. I don't know why. I thought I followed the recipe.


I'm sorry to hear that, Glenda. Everyone else who made them over the weekend has been raving about their taste and texture. Have a Merry Christmas.

22 Dec 2014 - 1:04pm


Merry Christmas Theresa!

31 Dec 2014 - 7:18pm

Kimberly Schwatka

I picked up a single malt today so I could try making these.

Vicki Larson

I made the sugar using Laphraoig smoky whiskey and while it smelled delicious while in the oven, it kind of tasted like cough syrup afterwards. I may try it again but I would use some Bushmills this time. I love it and didn't like the Laphroaig, The cookies were great without the sugar on top.

01 Jan 2015 - 9:25am


Thanks, Theresa, and happy new year!

04 Jan 2015 - 1:51am


Made the whiskey sugar before making the cookies. Delicious! Just the sugar, in a pretty jar, could make a great gift! Time to go make the cookies . . . :)


I finally made the cookies and they were delicious . . . not too sweet and just the right amount of whiskey bitterness. Yum! They didn't last long in my house. I have more sugar; guess it's time to make more cookies! :)

20 Apr 2015 - 5:04pm

Leigh A.

Hello Theresa! Thank you for this wonderful website. It's so lovely to see other people inspired by the Outlander World. Have you ever tried using a food dehydrator to make the whisky sugar? I'm wondering if that might be a good alternative to leaving the oven on and open overnight. Thanks for any insight and for all of this fun. I've been making a treat a week for my husband and I to eat while we watch when the new episodes come on.


Sure, that may work! I don't have a food dehydrator.

01 Dec 2015 - 10:08am

Kylie Pearson

I just made the dough for these biscuits tonight and discovered that the mixture - prior to adding the flour - makes a delicious chocolate frosting!!! So yummy! I'll be cooking the dough tomorrow. :)

Kylie Pearson

I baking the biscuits today! I don't like shortbread but these are absolutely delicious! Thank you!

vicki larson

I made these last Christmas. I used La Froix for the smoky whiskey. I baked the sugar overnight and the delicious smell woke me up. I'll be making these again this year

03 Dec 2015 - 5:14pm

Joanne M.

When you say to dry the whisky sugar overnight, what would be a minimum length of time for that? Overnight could be anything from 7-8 hours to much longer depending on when you stick it in the oven.


Overnight is generally considered to be at least 8 hours from a culinary perspective. If you leave it longer, it's not going to matter.

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