Wednesday, 25 November 2009

~~ Irish creme delights ~~


This recipe is from the 2008 BHG Christmas Cookies magazine
I've converted the American recipes so I can make them, but will start including the original recipe for those that understand it (I think I picked up a few followers from class ~lol~)


{this looks nothing like the picture in the magazine!}

~~ ingredients ~~
75g (1/4 cup) butter, softened
75g (1/4 cup) copha (shortening), softened
1 cup caster sugar (sugar)
1Tbs Baileys (coffee liqueur) or
1tsp espresso coffee powder
1 & 3/4 cup self raising flour
(1/4tsp baking soda
1/4tsp cream of tartar
1 & 3/4 cup all purpose flour)
1 egg, lightly beaten
1tsp vanilla
cinnamon sugar for dredging
{I omitted vanilla, added a 2nd Tbs Baileys}

~~ method ~~
cream butter, copha, sugar, Baileys.
add egg {& vanilla}, beat well
add flour, mix well.
roll into small balls, dredge in cinnamon sugar
bake 180 C (375 F) 8-10min until brown

~~ review ~~
a lovely, gentle hint of Baileys, everyone loves them.
Baked on Sunday afternoon, and the box is empty today (Tuesday)

{check back next week for some more cookie exchange fun!}

2 comments:

  1. Good Grief they sound so yummy!
    Cate, you are no good for the waistline - but, Christmas is coming ... I bet you have something delicious planned for the cookie hop.

    ReplyDelete
  2. Yummmmmmm! Another one from you that I must try.

    And thanks for the conversions. :o) You are so good to us!

    ReplyDelete

I love reading comments from you. Thank you for taking the time to share your thoughts. xox

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