This delicately flavored drop cookie is perfect served with coffee to impromptu guests.
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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
*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.
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.