Baileys Shamrock Cookies

Happy Belated St. Patrick’s Day! Once again, it’s a little late, but hey. It’s the thought that counts right? And at least I’m only a day late this time! Even, though it’s already passed, what would St. Patrick’s Day have been without a little green, a little luck, and of course, a little alcohol? With Baileys Shamrocks, you get all three!


The cookie part is intensely chocolate, so chocoholics rejoice! For those who aren’t so chocolate obsessed, it might be a bit too much. I thought it was a bit of overkill myself and next time I might cut back on the cocoa powder a bit. But the Baileys frosting? Mmm. When I made them, I did half Baileys, half milk, which was tasty, but the chocolate cookie overpowered it. So I upped it to 2 tablespoons of Baileys and the rest milk for the written recipe. But feel free to do less, or even none at all if you’re making them for the wee lads and laddies. And by all means, go ahead and add more if you want to really booze it up! You don’t need an Irish holiday to enjoy these either. Cut them out into circles or whatever shape you feel like and have them any time of the year! They’re so yummy!

Hope you had the luck of the Irish with you yesterday and had a great and safe holiday!

P.S. - Can you believe this is my 100th post? Wow!

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Baileys Shamrock Cookies
Adapted from Martha Stewart's Cookies and Allrecipes.com
Makes 2 to 3 dozen cookies (depending on the size of your cookie cutter)



Cookies:
1 ½ cups all purpose flour
½ cup plus 2 tablespoons cocoa powder
1/8 teaspoon salt
¾ cup (1 ½ sticks) unsalted butter, room temperature
1 ½ cups confectioners’ sugar
1 large egg, lightly beaten
½ teaspoon vanilla extract

Frosting:
1/4 cup shortening
2 tablespoons Baileys Irish Cream
1 1/2 teaspoons milk
1/2 teaspoon vanilla extract
2 cups confectioners' sugar
Food coloring (optional)
Sprinkles (optional)

1. In a medium bowl, sift together flour, cocoa, and salt; set aside.
2. In the bowl of an electric mixer, cream together the butter and confectioners’ sugar until pale and fluffy, about 3 minutes. Add egg and vanilla and beat to combine. Reduce speed to low and gradually add in flour mixture.
3. Turn out dough onto a clean work surface and pat out into discs. Wrap discs in plastic wrap and chill for 20 minutes.
4. Preheat oven to 350F. Line two cookie sheets with parchment paper or a silicone baking mat.
5. On a clean, lightly floured work surface, roll out the dough to 1/8-inch thick. Using a cookie cutter, cut shapes from dough, transferring to prepared baking sheets with an offset spatula. Reroll and cut scraps.
6. Bake cookies until crisp, 7 to 8 minutes. Let cool on wire racks for 10 minutes. Transfer to wire racks to cool completely.
7. While cookies are cooling, make the frosting: In the bowl of an electric mixer, cream together shortening, Baileys, milk, and vanilla until combined. Gradually add in sugar, beating until smooth and fluffy, about 5 minutes. Add food coloring, if using.
8. Spread on cooled cookies and top with sprinkles, if using. Let icing set before storing, about 1 hour.