Mix sugar with butter, then add flour, pinch of salt, vanilla and egg. Quickly knead into a shortcrust dough. Roll the dough into a log, wrap in plastic wrap and chill for about an hour.
Knead the dough repeatedly very briskly and form into small balls.
Press in lightly with your thumb until a dimple is formed.
Place the balls on a baking sheet lined with parchment paper. Bake at 190 °C for 10 to 12 min.
For the filling:
Whip the cream, sugar and honey together. Then fold in the whisky. Let it boil again for a short time. Remove from the stove.
Pour the still liquid honey-whisky mixture into the baked cookies. Cool.
After cooling, finely decorate the whisky eyes with dark cooking chocolate. Finally, dust lightly with powdered sugar.
Tip: Do you prefer milk chocolate or dark chocolate? Depending, use whichever you like better.