Happy (day after) St. Patrick's Day! I hope you drank some Guinness, saw a leprechaun (pretty sure I saw one in Stop and Shop), found a pot of gold (still looking for mine), kissed an Irishman (check), found the gift of gab (no problem there), ate some dyed green food (saw some interesting emerald green scrambled eggs, went for the green bagel instead), and spent some time with family and friends!
Bailey's Irish Cream Cookies
adapted from buttercreamblondi.blogspot.com
2 sticks unsalted butter, room temp
1 1/2 cups sugar
1 egg yolk
1t. vanilla extract
4 cups flour
1T. baking powder
1/2 cup Baileys
Cream butter and sugar till light and fluffy. Add egg and egg yolk. Mix in vanilla extract. Alternate adding in dries with Baileys till combined.
Wrap cookie dough in plastic wrap and refrigerate for 30 minutes. Roll out dough; cut out cookies. Spray cookie sheet with nonstick spray and bake for 12-13 minutes (this may take a bit longer if you have larger cookies). Start checking them after 10 minutes.
As soon as they get a little blonde on the edges, they're done. Allow to cool on cooling rack before filling.
Baileys Cream Filling
- 2 sticks unsalted butter, room temp
- 2 1/2 cups powdered sugar
- 6T. Baileys
- 2t. Starbucks via instant coffee
Fill cooled cookies. Enjoy!