The Luck of the Irish (Irish Cream Shortbread with Coffee Infused Chocolate)
When you bite into these cookies you will wish you were Irish! I promise you these shortbread biscuits taste like the dreamiest, creamiest Irish Coffee you have ever tasted. Make them I dare you! Then every day will be St. Patrick's Day!
Ingredients
Preheat oven to 375 degrees. Take the cookie dough out of the refrigerator and roll out the dough to 1/4 inch thick and use a round cookie cutter and cut out shapes. Place on a parchment lined cookie sheet and bake for 10-12 minutes or until the edges turn light brown.
While the cookies are baking, place a small sauce pan on the stove filled 1/3 of the way with water. Pour the chocolate and vanilla into a heat proof bowl and place over the boiling water. Stir the chocolate constantly until it is heated through and melted and glossy. If the chocolate seizing, add a bit more liquid until you reach the desired texture.
Dip half of the cookie in chocolate. Let set and serve!
When you bite into these cookies you will wish you were Irish! I promise you these shortbread biscuits taste like the dreamiest, creamiest Irish Coffee you have ever tasted. Make them I dare you! Then every day will be St. Patrick's Day!
Ingredients
1 cup of softened unsalted butter
2 cups of flour
½ tsp of salt
½ cup sugar
2 Tbsp Baileys Irish Cream
1 Cup Dark Chocolate
1 Cup Heavy Cream
1 Tbsp Cold Strong Coffee
1 Cup Heavy Cream
1 Tbsp Cold Strong Coffee
Prep Time: 20 min
In Active Prep Time: 30 min
Cook Time: 10 min
Yield: 30-35 cookies
Directions:
In the bowl of a mixer, combine flour, butter, sugar, salt, and Irish cream. Mix, with the paddle attachment, until the dough goes from pebble-like to a soft dough. Shape the dough into a disk and cover with plastic wrap and refrigerate for 60 min or freeze for 30 min.
Preheat oven to 375 degrees. Take the cookie dough out of the refrigerator and roll out the dough to 1/4 inch thick and use a round cookie cutter and cut out shapes. Place on a parchment lined cookie sheet and bake for 10-12 minutes or until the edges turn light brown.
While the cookies are baking, place a small sauce pan on the stove filled 1/3 of the way with water. Pour the chocolate and vanilla into a heat proof bowl and place over the boiling water. Stir the chocolate constantly until it is heated through and melted and glossy. If the chocolate seizing, add a bit more liquid until you reach the desired texture.
Dip half of the cookie in chocolate. Let set and serve!
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