posted by Pat T 12-19-101 5:39 PM
Macadamia and Irish Cream Cookies
1 cup firmly packed brown sugar
1/2 cup butter, softened (no substitutes)
1/4 cup Half & Half
1/4 cup Irish Cream liqueur*
1/4 tsp. rum extract
1-1/2 cups all-purpose flour
1/4 tsp. baking soda
1/8 tsp. salt
1 (3.25 oz.) jar macadamia nuts, coarsely chopped
Glaze:
1/2 cup confectioners' sugar
2 Tblsp. Irish Cream liqueur**
Heat oven to 350° F.
Combine brown sugar and butter in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Reduce speed to low. Add half & half, 1/4 cup liqueur and rum extract, beat until well mixed (1 to 2 minutes). Add flour, baking soda, and salt; continue beating until well mixed (1 to 2 minutes). Stir in nuts by hand.
Drop dough my rounded teaspoonfuls onto ungreased cookie sheets 2 inches apart. Bake for 10 to 12 minutes or until lightly browned. Cool completely.
Stir together confectioners' sugar and 2 Tblsp. liqueur in small bowl until smooth. Drizzle over cooled cookies. Let stand until glaze is completely set.
*Substitute 2 Tblsp. Irish Cream coffee flavoring syrup plus enough half & half to equal 1/2 cup.
**Substitute 1 Tblsp. Irish Cream coffee flavoring syrup and 1 Tblsp. half & half.