11.30.2008

Irish Cream Sugar Cookies

There's nothing that speaks "Holidays" to me like Irish Cream. It seems to be the only time of the year when I even think about buying it!
I love Irish Cream in a nice cup of freshly brewed coffee, it warms from head to foot. These days in the Rogue Valley, we need warming. The temperature has barely budged over 40 degrees and the fog has settled in good and thick.
I also love baking Holiday cookies, it is November 30 and I'm already devising my baking schedule to accommodate copious amounts of cookie baking. Not one to leave well enough alone, I fiddled with a Sugar cookie recipe today and turns out Irish Cream is really good in a Sugar cookie!

This recipe is adapted from my favorite cookie book of all time; The King Arthur Flour Cookie Companion.

2 sticks Smart Balance 50/50 Butter Blend (or 1 stick Butter & 1 stick margarine)
1 & 1/3 cups granulated white sugar
1/4 cup milk
1/4 cup Irish Cream Liqueur (such as Bailey's Irish Cream)
2 tsp vinegar (white or apple cider)
1 tblsp pure vanilla extract
1/2 tsp freshly grated nutmeg (or ground nutmeg)
4 cups AP white flour (King Arthur Flour is the best!)
1 tsp baking soda
1/2 tsp salt (heaping)

Preheat oven to 325 degrees F. Prepare two baking sheets with parchment paper.
In a large bowl with a hand mixer or bowl of a stand mixer, cream butter, sugar and vanilla until smooth.
In a small bowl combine milk, Irish cream and vinegar, pour into creamed butter mixture.
Mix until well blended, it's OK if it looks curdled.
Combine the nutmeg, flour, baking soda and salt and add to creamed mixture, mix until it all becomes a cohesive dough.
Drop by the tablespoon full, or use a small cookie scoop onto the parchment. Lightly butter the bottom of a water glass and dip into granulated sugar and press cookies flat to about 1/4 inch. Dip glass in sugar for each cookie and flatten all of the cookies.
Bake cookies for 20 minutes or until just beginning to get barely golden around the edges.
Remove to a cooling rack.

These cookies are absolutely out of this world as is....however.... there is a way to make them even more incredible.......Irish Cream Glaze!

1 cup confectioner's (powdered) sugar
1 tblsp Irish Cream liqueur
1 tblsp milk
1/4 tsp pure vanilla extract
Combine all ingredients and mix until very smooth. Add Irish Cream, milk or a dab more of vanilla if it needs to be thinned. Add more confectioner's sugar to thicken. You are looking for a honey like consistency for drizzling over the cookies.

Happy Holidays!

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Cincinnati, OH, United States
A dedicated foodie, with a passion for the best food. Favorite food crushes include; Cheese, Wine, Breads, Seafood, anything made with eggs, ...there's actually no point in a list, there isn't much out there I don't have a crush on. Transplanted from the Northeast at age 18, a whole new frontier of food was opened up to me. I have fished for Salmon, hunted for mushrooms, cracked open fresh oysters from the sea and devoured them on the spot. Figs, pears, peaches, so many indigenous jewels! I dedicate this BLOG to the endless variety this region provides. My hope is to live here for a very long time & continue to discover and experience it's unique bounty! Alas, my life has now taken me to Cincinnati, OH where the food culture is like none I have ever experienced.

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