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