Irish cream sandwiches

  • Time cooking time: 6 to 8 minutes
  • Yield Makes: 32 sandwich cookies


    3/4 cup butter, softened
    3/4 cup sugar
    1 egg
    1 teaspoon vanilla
    1 1/2 cups all-purpose flour
    3/4 cup unsweetened cocoa
    1/4 teaspoon salt
    1 1/2 cups powdered sugar
    1/4 cup butter, softened
    2 to 3 teaspoons Irish cream liqueur**

    Topping ingredients:
    Powdered sugar, if desired


    Combine 3/4 cup butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and vanilla; continue beating until well mixed. Reduce speed to low; add flour, cocoa and salt.
    Beat until well mixed. Divide dough in half; shape each half on lightly floured surface into 8-inch long square log with 1 1/2-inch sides.
    Wrap in plastic food wrap; refrigerate until firm (2 hours or overnight).
    Heat oven to 325°F. Cut logs into 1/4-inch square slices with sharp, serrated knife. Place squares 1 inch apart onto ungreased cookie sheets.
    Bake for 6 to 8 minutes or until set.
    Combine powdered sugar and 1/4 cup butter in small bowl. Beat at low speed, adding enough liqueur for desired spreading consistency.
    Spread about 1 teaspoon filling on cookie, top with second cookie. Press together gently. Sprinkle with powdered sugar, if desired.
    **Substitute 2 to 3 teaspoons very strong brewed coffee.

    TIP: Make sure not to slice the cookie dough too thick or the cookies will not be crisp.

    Make Ahead: Prepare cookies as directed; cool completely. Freeze in airtight container up to 1 month. When ready to use, thaw cookies completely. Prepare filling and assemble cookie sandwiches as directed.
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