Saturday, December 29, 2012
Irish Cream Cookies
I found this recipe in the Penzey's Spices Christmas/Holidays catalog on page 23, "Irish Cream Delights" I made a few, hopefully healthy, changes to the original recipe.
IRISH CREAM COOKIES
1/4 cup butter, softened (I used unsalted and lopped off a tablespoon)
1/4 cup shortening (I didn't fill it all the way)
1 cup sugar (again, not a full cup)
1 tablespoon Irish cream liqueur (OK, glug, glug!) +
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 egg, beaten
1 teaspoon vanilla extract
1 3/4 cups flour
3 cups powdered sugar
Baileys Coffee Creamer, non alcoholic (and fat-free!)
Preheat oven to 350. In a large bowl, combine the butter and shortening and beat on medium speed for 30 seconds. Add the sugar, the Baileys, baking soda, cream of tartar and salt and beat until combined, scraping often. Add the egg and vanilla and mix well. Stir in the flour.
OK, here's where I went off the recipe instruction grid again - unless you chill the dough first, rolling into balls at this point is a bit messy and sticky. I just plopped teaspoonfuls onto the cookie sheet.
Bake for 8-10 minutes. Let cool.
Frosting: 2 tablespoons or glugs as needed, Irish cream liqueur, 3 cups powdered sugar, 3 tablespoons
Baileys Non-Alcoholic Coffee Creamer Mix until combined and smooth. Drizzle on cooled cookies
Sprinkle with sparkly sugar.