It was Bailey’s that first introduced me to the world of
coffee-drinking. I still rarely drink coffee, but I’m much more easily
convinced when Bailey’s (or whipped cream!) are involved. Because Ryan has
fallen off of the coffee wagon for the most part as well, we rarely make it at
home. No worries, though, I’ve found I can just as easily enjoy Bailey’s in my
preferred drug of choice: dessert!
There was a
Bailey’s torte, Bailey's cookie filling, and Bailey’s pudding, and now I’m bringing you Bailey’s cookies! With a full half cup
of the good stuff in the cookie batter, the cookies are dominated by the
flavor. On first taste, my sister Renatta wasn’t too sure how she felt about
them…but by cookie number three she was convinced! The original recipe called
for cake flour, which produces a fluffier cookie. I used a mix of cake and
all-purpose, and you could easily stick to only all-purpose if that’s all you
have on hand. I added chocolate chips and coconut to the batch, but chopped and
toasted nuts would have been good in here as well.
It’s almost St. Patrick’s Day. Love Guinness AND Baileys? Make
these cupcakes! Hate
Guinness but love Irish Cream? I’m right there with you! Whip up a batch of
these!
One Year Ago: Roasted Brussels Sprouts and Cranberries with Barley
Two Years Ago: Banana Cream Cheese Muffins
Three Years Ago: Tabbouleh
Bailey's Coconut Chocolate Chip Cookies
slightly adapted from cooks.com
*makes 3 dozen cookies
Ingredients:
-1/2 cup butter
-1/2 cup granulated sugar
-1/2 cup brown sugar
-1 egg
-1 tsp vanilla
-1/2 cup Bailey's original irish cream
-1 cup cake flour
-1 1/4 cup all-purpose flour
-1/2 tsp baking soda
-1/2 tsp salt
-1 cup semi-sweet chocolate chips
-3/4 cup shredded coconut
Directions:
1. Cream butter, sugars, and egg for 4 minutes, until fluffy. Mix in vanilla and Bailey's.
2. Add flours, baking soda, and salt, and blend just until combined. Stir in coconut and chocolate chips. Cover and refrigerate for at least 1 hour, or overnight.
3. Preheat oven to 350F. Drop tablespoons of dough onto parchment lined baking sheets. Bake for 8-10 minutes until the edges begin to brown (cookies may still look soft but will firm up as they cool). Allow to rest for 3 minutes before transferring cookies to a wire rack to cool completely.
