Macadamia & Irish Cream Cookies
This delicately flavored drop cookie is perfect served with coffee to impromptu guests.
30 min.prep time
4 dozen cookies
1 cup firmly packed brown sugar
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. Add flour, baking soda and salt; beat at low speed until well mixed. Stir in nuts.
Drop dough by rounded teaspoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake 10-12 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.
Nutrition Facts (1 cookie)
Dietary Fiber: 0g
Recipe #11264©2000Land O'Lakes, Inc.