This cookie is inspired by the classic Irish cocktail: the Irish Coffee. With a creamy, buttery, coffee flavored base and a whiskey glaze, these cookies will impress. Add more whiskey to the glaze if you wish.
1/4 cup strongly brewed coffee
3 T ground coffee
1 cup butter, softened
1 cup sugar
2.5 cups AP flour
1 tsp baking powder
5o ml bottle of Irish whiskey (or 1/4 cup)
2 T butter
1/4 cup sugar
1/2 cup powdered sugar, sifted
Green food coloring
1) Combine butter, sugar and egg until creamy. Add coffee, scraping sides of bowl, until combined.
2) In a different bowl, combine flour, baking powder and coffee grounds. Add to wet mixture. Divide dough in half and wrap in plastic wrap. Refrigerate for at least an hour.
3) Preheat oven to 400 degrees. Once dough is thoroughly chilled, rolled it out to 1/4-1/8 inch. The dough will warm up quickly. For these cookies, unlike other butter cookies, its good to roll the dough out to 1/4 inch since the coffee flavor is important to the overall taste of the cookie. If would like less coffee flavor, then roll the dough to 1/8 inches. Cut into shamrock shapes with a cookie cutter. Place on parchment covered cookie sheet.
4) Bake cookies for 6-10 minutes or until just set. Cool on wire racks.
5) To make icing, combine whiskey and 1/4 cup sugar in a small pot. Let boil or one minute and then remove from heat. Mix in 2 T butter. Let cool slightly and add 2 drops of green food coloring. Add whiskey mixture to sifted powdered sugar. Add more powered sugar if necessary. Spoon on cookie and spread.
Makes approximately three dozen. Store in an airtight container, cookies layered between waxed paper, for up to three days. Freeze cookies, unfrosted, for up to the two months.