Chef notes
This recipe is an amazing way to enjoy the flavors of a classic Alabama lane cake in a fraction of the time. The coconutty, citrusy cake with a boozy bourbon kick was made famous by Harper Lee’s "To Kill A Mockingbird," which is set in Macon, Alabama. It is summed up in this chewy cookie sandwich made with coconut, bourbon soaked golden raisins and toasted pecans with an eggnog buttercream flavored with toasted cinnamon, nutmeg, orange zest and vanilla.
Special kitchen equipment: 1-ounce cookie scoop
Technique tip: Make sure the butter is truly room temperature, it should be about the consistency of mayonnaise.
Ingredients
- 2 sticks (1 cup) unsalted butter, softened
- 4 cups confectioners' sugar, sifted
- 2 teaspoons vanilla extract
- 2 teaspoons orange zest
- 2 teaspoons cinnamon
- 2 teaspoons freshly grated nutmeg
- 1/2 teaspoon salt
- 1¼ cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick (1/2 cup) unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 large egg, room temperature
- 2/3 cup sweetened coconut
- 2/3 cup toasted pecans, chopped
- 2/3 cup bourbon soaked raisins, drained
- 1½ cups granulated sugar
- 1 cup Clyde Mays Bourbon
- 1/2 stick unsalted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Preparation
Make the eggnog buttercream:
1.In a stand mixer fitted with a paddle attachment, cream the butter.
2.With the machine on low, add the sugar, one cup at a time, scraping down the sides of the bowl, as needed, until well combined and smooth.
3.Add the vanilla, orange zest, cinnamon, nutmeg and salt and mix to combine.
4.Transfer to a piping bag fitted with a round tip; set aside.
Make the cookies:
5.Preheat the oven to 350 F.
6.In a medium-sized bowl, whisk the flour, baking soda and salt until well combined.
7.In a stand mixer fitted with the paddle attachment, cream the butter, light brown sugar and sugar until light and fluffy.
8. Add the egg and vanilla and mix until fully incorporated. Next, add the dry ingredients in two batches, mixing until just combined. One at a time, mixing each until well combined, add the coconut, pecans and then the raisins.
9. Using a 1-ounce (2 tablespoons) cookie scoop, scoop the dough into mounds and place onto an ungreased cookie sheet, about 2 inches apart to account for spreading.
Bake until the cookies have flattened and are two to three shades darker, for 8 to 10 minutes. Let the cookies cool completely.
Make the bourbon caramel:
11.While the cookies bake, in a saucepan, swirl the sugar with 1/3 cup of water to combine.
12.Place the saucepan over medium heat and cook, swirling the pan intermittently, until the sugar is dissolved. Bring the mixture to a boil and cook, without stirring or swirling, until the caramel is deep amber brown in color.
13.Add the bourbon (the mixture will bubble violently) and reduce the heat to low.
14.Add the butter and stir until fully combined. Remove from the heat and stir in the vanilla and salt; cool to room temperature.
Assemble the cookies:
15.Pipe 2 tablespoons of the buttercream onto the bottom halves of the cookies. Top each with another cookie, pressing gently, to make sandwiches.
16.Drizzle with the caramel and enjoy!
