irish coffee cookies

i baked this when i went on a baking/cooking rampage last week. i had a ton of energy cuz i went into work and found out they had double scheduled my shift. since i had a free day i decided to go buckwild w baking. so this is one of the things i made. they were like soft puffy tea cakes. i replaced the instant coffee (ew) w used coffee grinds because thats what i always use instead. also, i realized after i had started mixing things that i didnt have any irish whiskey so i used vodka instead. so they were more tucumcari tea cookies. i should have saved some for daniel and jason!

irish coffee cookies

.Ingredients

• Cookies:
• 1/4 cup hot water
• 1 tablespoon instant coffee
• 2 tablespoons Irish Cream liqueur
• 1/4 cup milk
• 1/4 cup Irish Whiskey
• 1/3 cup butter, room temperature
• 1/4 cup sugar
• 1/4 cup packed brown sugar
• 1 egg
• 2 cups flour
• 3/4 teaspoon baking soda
• 1/8 teaspoon ground or fresh-grated nutmeg
• 1/8 teaspoon salt
• Icing:
• 3 tablespoons butter, room temperature
• 3/4 cups powdered sugar, sifted
• 3 tablespoons Irish Cream liqueur

Instructions

1. For cookies, stir together hot water and instant coffee in a 1-cup measuring cup, stir until dissolved. Add Irish Cream liqueur, milk, and Irish Whiskey to the measuring cup; set aside until ready to use.
2. In a medium bowl, beat together butter, sugar, and brown sugar until light and fluffy. Add egg, beat until well combined. Add reserved liquid and beat until well combined.
3. In a small bowl, stir together flour, baking soda, nutmeg, and salt until well combined. By hand, stir dry ingredients into wet ingredients until well combined. Cover and chill dough for an hour.
4. Preheat oven to 350 degrees F. Drop spoonfuls (about the size of a walnut) of dough onto cookie sheets. Bake for 8-10 minutes, or until cookies are golden brown. Allow to cool completely before icing.
5. For Icing, beat together butter, powdered sugar, and Irish Cream liqueur until smooth. Drizzle over cookie

lemon basil shortbread cookies

i don't mean to be mad repetitive but those last shortbread cookies i made were so damn easy, i had to make them again. this time i used lemon and fresh basil instead of earl grey. the recipe i got was a bit different than the first one, but i baked it the same way. pressing down the dough into a pan and baking it is so much easier than cookie cutting it. it cuts the time down significantly. pero that also caused me to forget i was baking cookies after i threw the pan in the oven, so all the edges were super crispy. so don't do that. we enjoyed these cookies w tea and the movie ed wood after i had left the dentist and had botox stroke victim face. im pretty sure i drooled all over gillians couch.

Lemon Basil Shortbread

1 large egg, at room temperature

1/2 teaspoon vanilla extract

2 cups all-purpose flour

3/4 cup powdered sugar

1/2 teaspoon kosher salt

1/2 teaspoon baking powder

1 or 2 T. lemon peel (to taste)

2 T. basil flowers or 1 ½ T. fresh basil leaves chopped

10 tablespoons unsalted butter (1 1/4 sticks), cold and cut into small pieces

To begin to make the shortbread, in a small bowl beat together egg and vanilla extract until yolk is broken up and evenly combined; set aside.

Combine flour, sugar, salt, and baking powder in the bowl of a stand mixer. Add butter and mix until mixture looks like sand. Add egg mixture and mix just until dough comes together. Add lemon zest and basil.

 

*Form into a flat, rectangular disk, wrap in plastic, and chill at least 1 hour.

Heat oven to 375°F. Place dough on a 14-inch piece of parchment paper, lightly flour, and roll into a 13-by-8-inch oval, about 1/4 inch thick. Transfer parchment paper with dough to a baking sheet, cover in plastic wrap, and refrigerate again for 15 minutes. Cut each cookie into a small circle using either a cookie cutter or the rim of a glass.* ***or press down into greased 13X9 inch baking dish. that'll save a ton of time but u may have to bake longer.

Place on a baking sheet and cook until golden brown, about 8 minutes. Remove to a wire rack and let coo