Irish Coffee Cookies and a Winter Giveaway!
As you probably know by now, in the kitchen I’m much more of a cook than a baker. I think it has to do with the fact that when cooking it’s very easy to free-style measurements, and when baking you need to be precise. I like the flexibility that cooking allows, changing ingredients in recipes when it suits me (or depending on what’s in my fridge) and free-handing the measurements, tasting as I go.
There are a few baking recipes from my childhood that I enjoy making that I somehow am able to make successfully. One of which is a cake-like ginger and molasses cookie glazed with almond icing. In the baking mood, I changed the flavoring of of this drop cookie to the warm and satisfying hot beverage, Irish Coffee.
The dough for these cookies resembles a sticky cake batter more than a regular cookie dough and it won’t spread very much in the oven. The end result yields puffy pillows of cookie cakes. The whiskey and coffee blend gives them a little kick, both balanced nicely by the Irish cream.
For this recipe I used Jameson Irish Whiskey, Bailey’s Irish Cream liqueur, Starbucks VIA Italian Roast instant coffee, and topped them with chocolate covered espresso beans. If you like drinking Irish coffee, you will love this cookie!
|Irish Coffee Cookies|
- 1/4 cup hot water
- 1 tablespoon instant coffee
- 2 tablespoons Irish Cream liqueur
- 1/4 cup milk
- 1/4 cup Irish Whiskey
- 1/3 cup butter, room temperature
- 1/4 cup sugar
- 1/4 cup packed brown sugar
- 1 egg
- 2 cups flour
- 3/4 teaspoon baking soda
- 1/8 teaspoon ground or fresh-grated nutmeg
- 1/8 teaspoon salt
- 3 tablespoons butter, room temperature
- 3/4 cups powdered sugar, sifted
- 3 tablespoons Irish Cream liqueur
- For cookies, stir together hot water and instant coffee in a 1-cup measuring cup, stir until dissolved. Add Irish Cream liqueur, milk, and Irish Whiskey to the measuring cup; set aside until ready to use.
- In a medium bowl, beat together butter, sugar, and brown sugar until light and fluffy. Add egg, beat until well combined. Add reserved liquid and beat until well combined.
- In a small bowl, stir together flour, baking soda, nutmeg, and salt until well combined. By hand, stir dry ingredients into wet ingredients until well combined. Cover and chill dough for an hour.
- Preheat oven to 350 degrees F. Drop spoonfuls (about the size of a walnut) of dough onto cookie sheets. Bake for 8-10 minutes, or until cookies are golden brown. Allow to cool completely before icing.
- For Icing, beat together butter, powdered sugar, and Irish Cream liqueur until smooth. Drizzle over cookies.
For this recipe I used Jameson Irish Whiskey, Baliey’s Irish Cream liqueur, and 1 packet of Starbucks VIA Italian Roast instant coffee.
The dough for these cookies resembles a sticky cake batter more than a regular cookie dough and it won’t spread very much in the oven.
Top cookies with chocolate covered espresso beans, if desired.
Winter Giveaway – Starbucks Blonde Gift Pack
In honor of National Irish Coffee Day, I’m giving away a Starbucks gift pack filled with their newest coffee, Starbucks Blonde Roast (thanks Starbucks!). You can enter the drawing three ways:
- Leave a comment below if you follow Corkscrews & Curls on Facebook.
- Retweet about this post on Twitter using @corkscrewscurls in your tweet.
- Leave a comment below about what your favorite coffee order is.
Each Like/Tweet/Coffee Comment equals One Entry into the Giveaway which will end on February 3, 2012 at 8:00am Pacific Time. You are allowed one Tweet per day. I will randomly select a winner. Good Luck!