Bailey's Irish Cream Butter Cookies
These deliciously flavored Bailey's Irish cream butter cookies taste a lot like shortbread cookies, but with an unexpected twist. They're crunchy on the outside, soft on the inside, and then topped with a chocolate-covered espresso bean. What could be better?!!
Servings: 48 cookies
Calories: 326kcal
Equipment
- stand mixer optional
- hand mixer optional
- kitchen timer optional
Ingredients
- 3 sticks (24 Tablespoons) butter softened
- ¾ cup granulated sugar
- 3 tablespoons Irish cream liquor
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon salt
- 3½ cups flour
- 48 chocolate covered espresso beans
- 1 cup confectioners sugar
- 1¼ tablespoon Irish cream liquor
Instructions
- Preheat oven to 350-degrees Fahrenheit (175 degrees Celsius)
- In a large bowl, cream together the softened butter, granulated sugar, 3 tablespoons Irish cream liquor, and vanilla extract until fluffy.
- Add the all-purpose flour and salt to the creamed mixture and blend until combined and a soft dough forms. Do not over mix.
- Roll the dough into balls the size of walnuts and place on parchment-lined baking sheets.
- Press a chocolate-covered espresso bean on top of each ball.
- Bake in a preheated oven for 15-17 minutes, or until the bottoms are lightly browned.
- Cool completely.
- Meanwhile, whisk together the confectioner's sugar and 1¼ tablespoon of the Irish cream liquor until smooth and creamy.
- Spoon the glaze into a small zip-top bag and snip off a small corner.
- Drizzle the glaze over the cooled cookies and allow to set.
Notes
Store in an air-tight container at room temperature for up to 7 days.
May be frozen in an airtight freezer container for up to 6 months.
Nutrition
Serving: 1cookie | Calories: 326kcal | Carbohydrates: 37g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 61mg | Fiber: 3g | Sugar: 23g