Baileys Cookies…

  • 2 sticks unsalted butter, room temp
  • 1&1/2 cups sugar
  • 1 egg
  • 1 egg yolk
  • 1t. vanilla extract
  • 4 cups AP flour
  • 1T. baking powder
  • 1/2t. salt
  • 1/2 cup Baileys
  1. Cream butter and sugar till light and fluffy.
  2. Add egg and egg yolk.
  3. Mix in vanilla extract.
  4. Alternate adding in dries with Baileys till combined.
  5. Wrap cookie dough in plastic wrap and refrigerate a few hours to over night.
  6. Roll out dough & cut out cookies using a shamrock cookie cutter.
  7. Chill cookies at least 30 minutes before baking to keep their shape.
  8. 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.

*This recipe yields about 80 shamrock cookies, 40 sandwich cookies.

Baileys Cream Filling

  • 2 sticks unsalted butter, room temp
  • 2 & 1/2 cups powdered sugar
  • 6T. Baileys
  • 2t. Trablit – you can also use instant espresso powder
  1. Cream butter and sugar, adding a little sugar at a time so you don’t have a sugar shower.
  2. Add extract and Baileys.
  3. Fill cooled cookies.

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