Martha, those are really special for such an occasion - and I imagine they'll be a real hit and what a thoughtful thing to do! You nailed that red drippy wax!

I'd have probably put bourbon in them, though ; ) I use bourbon in baked beans, burgers sometimes, and some cookies for holidays... sounds strange, but with the right cookie dough, it's not.

Love those! :-)

2ManyDiversions -- I DID NOT add bourbon because I was afraid that some of the cookies would be taken home and given to little ones.

Doesn't alcohol burn off under heat?

Yes, it does but I don't cook the icing so it's alcohol (although it would be only a teaspoon or so).

Cute! What kind of food coloring did you use if you don’t mind me asking? The red is so red, and the white so white!

Sammy I don't mind -- actually I used BC decorating icing because I was really worried about the red being red. It came in a squeeze pouch -- you clipped the end and you were ready to go. Decided to use that AFTER I decided not to put booze in the icing. Actually, I was going to do melted white chocolate and red food coloring for the "wax" but the icing worked great!

Thank You Martha for the explanation. I didn't think about the icing.

I don’t think this is entirely OT but forgive me if I’m wrong:

FWIW, no alcohol, when added to cooking, is normally completely burned via baking, flaming, or boiling off. The amount of remaining alcohol content varies. Some extracts (like vanilla), non-alcoholic beer, some pre-packaged mustards (Dijons), and some commercial vinegars (wine, balsamics) contain trace amounts of alcohol (not always listed in ingredients). I know this because for 18+ years I could not medically tolerate any trace alcohols. Dining out, even at friends’ was a precarious trial. For this reason, I am acutely aware of potential issues and always inform when serving food to adults which I’ve added wines or liquor – even in the smallest quantities. The only time I might not would be if I knew the guests well and they were already drinking wine or other prior to or during a meal. I would also inform guests if something is particularly spicy, or seafood was present but not easily identifiable in a dish.

There are also those who do not consume alcohol for other of reasons, and respect for them, just as one would respect a vegetarian, or vegan, or those with specific dietary needs, I assume is given in most households.

I don’t typically use alcohol in uncooked ingredients in a dish due to the sharp scent and flavor but do add it to my rum glaze which is boiled for my rum cakes. It’s just not a flavor/scent I care for in uncooked foods, particularly ‘sweets’ : ) Perhaps a sweet wine would be different. As a child, I did eat rum cake, fruit cakes, as well as foods cooked in, baked with, and flambeed with alcohols. This was considered just another ingredient due to the trace amounts of content. I realize not everyone would do this, just as I realize in some countries in some households children are offered a small glass of wine with meals. Wine may be taken in sips by children during some religious ceremonies, under the guidance of parents (Communion, Kiddush, etc.) although grape juice is an alternative.

Martha, I commented on how I might have used bourbon in the dough to your clever cookies as I thought it would be appropriate for adults at a cigar and bourbon party enjoying liquor-bottle shaped cookies, and that they would be responsible in keeping such away from children they did not wish to ingest any trace of alcohol. Perhaps I assume too much : ) I respect you choice not to risk what I would have assumed.