Smart Cookies: Irish Creme Delights

It is Smart Cookie time again! As you have probably noticed, I try to keep up with some kind of theme or think about what college kids might be doing this time of year. Which is why this month has a very Irish theme. I am more than half Irish, so this time of year my family and I get together for some some traditional Irish fare, which I will be sharing with you all month long.

I had some trouble finding actual Irish cookies. Don’t get me wrong, there were lots of baked goods to choose from, but very little on the cookie front. Then, I found these.

 

First off, if a cookie has frosting I don’t think you can go wrong. Second of all, they are so soft and flavorful and unique. Thirdly, they are easy to make.

I found the original recipe here on Recipe.com. There are two variations to this cookie. With alcohol and without. I made non-alcholic for me, but planning to make some with coffee liquor for my Mom.

Irish Creme Delights

1/4 cup butter softened to room temperature
1/4 cup vegetable shortening
1 cup granulated sugar
1 Tbs coffe liqueur (or 1 tsp espresso powder)
1/4 tsp baking soda
1/4 tsp cream of tarter
1/4 tsp salt
1 large egg
1 tsp pure vanilla extract
1 3/4 cups all purpose flour

Rolling Sugar
1/4 cup granulated sugar
2 tsp ground cinnamon

Irish Creme Frosting
3 Tbs butter softened to room temperature
1 Tbs coffee liqueur (or 1 tsp pure vanilla extract)
3 cups powdered sugar
1 – 2 Tbs cream or half and half

Preheat oven to 375 degrees.

Line cookie sheets with parchment paper.

In a small bowl, mix together 1/4 cup granulated sugar and cinnamon until well combined and set aside.

In a large mixing bowl, beat together butter, shortening and sugar until creamy. While mixing add coffee liqueur (or espresso powder), baking soda, cream of tartar, and salt. Once that is well combined, slowly add flour in small batches until just combined. The dough is a dry consistency but comes together well when forming balls.

 

Using a cookie scoop or a tablespoon scoop dough and roll into about one inch sized balls, then roll in sugar and cinnamon mixture. Place on cookie sheet about 2 inches apart.

Bake for 8-10 minutes. Remove from oven and cool on a wire rack.

 

While cookies cool, make frosting by beating together butter, coffee liqueur (or vanilla) until well combined. Slowly beat in powdered sugar about one cup at a time. Finally, add cream or half and half until frosting is a good consistency.

Finally, once the cookies are cooled, frost them generously and enjoy.

 

NOTE: To store or mail these cookies, I would recommend putting wax paper between each layer of cookies to help from getting frosting everywhere.

To learn more about Smart Cookies, click here. You can also see past Smart Cookie recipes below: Oatmeal Dark Chocolate and Dried Cherry Cookies, Lucy Cookies, White Chocolate and Cranberry Blondies, Chocolate Dipped Vanilla Biscotti,  Italian Butter Cookies with Lemon Glaze, and Salted Carmel and Dark Chocolate Truffles.

Linking up at Serenity Now for Weekend Bloggy Reading. Come check out everyone’s amazing recipes and projects!