This delicately flavored drop cookie is perfect served with coffee to impromptu guests.
| 1 |
|
cup firmly packed brown sugar |
| 1/2 |
|
cup LAND O LAKES® Butter, softened |
| 1/4 |
|
cup LAND O LAKES™ Half & Half |
| 1/4 |
|
cup Irish cream liqueur* |
| 1/4 |
|
teaspoon rum extract |
| 1 1/2 |
|
cups all-purpose flour |
| 1/4 |
|
teaspoon baking soda |
| 1/8 |
|
teaspoon salt |
| 1 |
|
(3.25-ounce) jar macadamia nuts, coarsely chopped |
| 1/2 |
|
cup powdered sugar |
| 2 |
|
tablespoons Irish cream liqueur** |
Heat oven to 350°F. Combine brown sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add half & half, 1/4 cup liqueur and rum extract; beat until well mixed. Reduce speed to low; add flour, baking soda and salt. Continue beating until well mixed. Stir in nuts by hand.
Drop dough by rounded teaspoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 10 to 12 minutes or until lightly browned. Cool completely.
Combine powdered sugar and 2 tablespoons liqueur in small bowl until smooth. Drizzle over cooled cookies.
*Substitute 2 tablespoons Irish cream coffee flavoring syrup and 2 tablespoons half & half.
**Substitute 1 tablespoon Irish cream coffee flavoring syrup and 1 tablespoon half & half.
