Baileys Irish Cream Cookies

• Refrigerated

  • 1 Egg
  • 1 Egg yolk

• Baking & Spices

  • 4 cups Ap flour
  • 1 tbsp Baking powder
  • 1 Dark chocolate
  • 1 Festive sprinkles
  • 2 1/2 cups Powdered sugar
  • 1/2 tsp Salt
  • 1 1/2 cups Sugar
  • 1 tsp Vanilla extract

• Drinks

  • 2 tsp Trablit - you can also use instant espresso, powder

• Dairy

  • 16 oz Butter, unsalted

• Other

  • 6T. Baileys

Found on buttercreamblondie.com

Ingredients

• 8 ounces unsalted butter, room temp
• 1&1/2 cups sugar
• 1 egg
• 1 egg yolk
• 1 teaspoon vanilla extract
• 4 cups AP flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup Baileys
• 8 ounces unsalted butter, room temp
• 2 & 1/2 cups powdered sugar
• 6T. Baileys
• 2t. Trablit – you can also use instant espresso powder
• dark chocolate for dipping
• festive sprinkles for decorating

Directions

• 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 a few hours to over night.
• Roll out dough & cut out cookies using a shamrock cookie cutter.
• Chill cookies at least 30 minutes before baking to keep their shape.
• Bake at 350 degrees for 12-13 minutes rotating once halfway through. Start checking them after 10 minutes. As soon as they get a little blonde on the edges, they’re done.
• Cream butter and sugar, adding a little sugar at a time so you dont have a sugar shower.
• Add extract and Baileys.
• Using a piping bag fill cookies with Baileys filling - a piping bag will make life much easier.
• Chill cookies for a bit so they can set up.
• Dip cookies in chocolate and decorate with sprinkles.