Irish Cream Coffee Shortbread Cutouts
Yield: 72 Cookies
Tender shortbread kissed with Irish cream and a jolt of coffee, half-dipped in dark chocolate and finished with gold-fleck nonpareils. Think Irish Coffee in cookie form: warm, coffee-forward, a smooth cream finish that lingers like last call.
Ingredients
Cookies
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 ½ tbsp Irish cream liqueur (such as Baileys)
- 1 tsp instant espresso powder
- 12 tbsp (1 ½ sticks) unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
For Dipping
- 12 ounces dark or semisweet chocolate, chopped
- About 8 ounces white nonpareils or sprinkles
Directions
1. Make the dough.
In a medium bowl, whisk flour, baking powder, and salt. In a mixer fitted with a paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 3 minutes. Add the egg, Irish cream, espresso powder, and vanilla, and mix until smooth. Reduce speed to low and add the dry ingredients until just combined.
2. Roll and cut.
On a lightly floured surface, roll the dough to ¼-inch thickness. Cut into 2 ½-inch stars and place 1 inch apart on parchment-lined baking sheets.
3. Bake.
Heat oven to 350°F. Bake 8–10 minutes, or until edges are lightly golden. Cool 2 minutes on the sheet, then transfer to a rack to cool completely.
4. Dip and decorate.
Melt chocolate gently in a heatproof bowl set over simmering water. Dip each cookie halfway into the chocolate, letting the excess drip off. Coat the dipped side with nonpareils and place on parchment until set.
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