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½ cup/82 grams dried sour cherries

⅓ cup/50 grams diced candied orange peel

¼ cup/50 grams bourbon or rye

¾ cup/168 grams unsalted butter, at room temperature

½ cup/100 grams sugar

½ teaspoon fine salt

1 large egg, separated

1 ½ cups/ 195 grams all-purpose flour

½ cup/50 grams sliced blanched almonds

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1. Combine the cherries, orange peel and bourbon in a small saucepan. Heat over medium until bubbling, then remove from the heat and stir. Let sit until cool. (To cool to room temperature more quickly, transfer to a bowl.)

2. Beat the butter, sugar and salt using the paddle attachment of a stand mixer on medium-low speed until pale yellow and creamy. Beat in the egg yolk until incorporated, then scrape the bowl. Beat in the flour on low speed until the dough forms a soft, smooth mass. You also can beat everything by hand with a wooden spoon.

3. Using your hand, scoop the cherry mixture out of the bourbon, gently squeezing out excess liquid and reserving the bourbon. Add the cherry mixture to the dough, along with the almonds. Mix until evenly distributed.

4. Shape the dough into a log 2 inches in diameter (about 12 inches long) on a large sheet of plastic wrap. Wrap tightly and refrigerate until firm, at least 2 hours and up to 3 days. (Refrigerate the egg white and reserved bourbon too.)

5. Heat the oven to 350 degrees when ready to bake and line 2 baking sheets with parchment paper.

6. Whisk 1 teaspoon reserved bourbon into the egg white. (Save the rest for a cocktail.) Cut the log into ½-inch-thick slices and space an inch apart on the baking sheets. Brush or rub the egg white evenly over the tops.

7. Bake 1 sheet at a time until golden brown, 16 to 18 minutes. Cool completely on the sheets. The shortbread will keep in an airtight container for up to a week.

Note: The classic cocktail transforms into a cookie here, with bourbon-soaked cherries and candied orange studding buttery shortbread. Balancing that fruity sweetness are sliced almonds, which give the rounds extra crunch and richness. To fully capture the spirit of an old-fashioned, the dough gets a final egg wash with whiskey on top. Keep a log of this slice-and-bake shortbread in the fridge to prepare fresh batches over a couple of days or bake them all at once and save the rest in an airtight container.