I don’t know what it is, but when March comes around, I just have this impulse to put Guinness and Baileys in EVERYTHING. Must be my tiny fraction of Irish ancestry. This is one of my favorite recipes for St. Patrick’s Day – though there will be plenty more to come.
Bailey’s Irish Cream Cookies
1/2 cup butter, room temperature
1 cup brown sugar, packed
1 large egg
1/4 cup Bailey’s Original liqueur
1/2 tsp vanilla extract
1 1/2 cups all purpose flour
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 cup white chocolate chips or dark chocolate chips
Optional: A strong dash of nutmeg
Directions:
Preheat oven to 350 degrees.
Cream the butter and brown sugar on high, until light and fluffy.
In a small bowl, whisk together the flour, baking powder, baking soda, nutmeg and salt.
Add the egg, vanilla and Bailey’s to the butter and sugar mixture and mix well.
Slowly add in the flour mixture and mix until smooth.
Stir in the chocolate chips, making sure no pockets of flour remain.
Drop the cookies in 1-inch balls onto prepared baking sheets.
Bake for 10-15 minutes, until all the edges are golden.
Serve with Irish coffee (black coffee with whiskey in it). Breakfast of champions.