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Irish Cream Sandwiches

Irish Cream Sandwiches

Chocolate slice-and-bake wafers filled with luscious homemade buttercream make a delicious combination.

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60 min
Prep Time
03 hrs 25 min
Total Time
30 sandwich



3/4 cup Land O Lakes® Butter, softened

3/4 cup sugar

1 large Land O Lakes® 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 Land O Lakes® Butter, softened

2 to 3 teaspoons Irish cream liqueur  


Powdered sugar, if desired


 *Substitute 2 to 3 teaspoons very strong brewed cold coffee.

How to make

  1. STEP 1

    Combine 3/4 cup butter and sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and vanilla; continue beating until well mixed. Add flour, cocoa and salt; beat at low speed until well mixed.

  2. STEP 2

    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 2 hours or overnight until firm.

  3. STEP 3

    Heat oven to 325°F.

  4. STEP 4

    Cut logs into 1/4-inch square slices with sharp knife. Place squares 1 inch apart onto ungreased cookie sheets. Bake 6-8 minutes or until set.

  5. STEP 5

    Combine powdered sugar and 1/4 cup butter in 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.

Tip #1

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

Tip #2

- To 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.

Nutrition (1 sandwich cookie)

120 Calories
6 Fat (g)
20 Cholesterol (mg)
70 Sodium (mg)
15 Carbohydrates (g)
<1 Dietary Fiber
1 Protein (g)
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