February 14, 2024
227g of unsalted butter at room temperature
1 1/2 cups of sugar
1 egg
1 egg yolk
1 teaspoon vanilla extract
4 cups plain flour
1 tablespoon baking powder
1/2 teaspoons salt
1/2 cup Baileys
227g of unsalted butter at room temperature
2 1/2 cups icing sugar
6 tablespoons Baileys
2 teaspoons instant espresso powder
Dark chocolate (for dipping)
Sprinkles for decorating
1. Cream the butter and sugar until light and fluffy.
2. Add egg and egg yolk and vanilla extract.
3. Alternate adding in the dry ingredients with Baileys until combined.
4. Wrap cookie dough in plastic wrap and place in the fridge for a few hours to overnight.
5. Roll out dough and cut out cookies using a shamrock cookie cutter.
6. Chill cookies for a further 30mins.
7. Bake at 175 degrees C for 12-13 minutes, rotating once halfway through. Start checking them after 10mins - as soon as they get a little colour on the edges, they're done.
1. Cream butter and sugar, adding a little sugar at a time.
2. Add extract and Baileys.
1. Using a piping bag, fill cookies with Baileys filling
2. Chill cookies so they set
3. Dip cookies in chocolate and decorate with sprinkles.
And don't miss our ideal St. Patrick's Day mini bundle featuring a shamrock cookie cutter and green food coloring, perfect for crafting those irresistible treats!
Recipe and image from buttercreamblondie.com
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