Nutty Chocolate-Irish Cream Cookies

By kayjayjohnson

You can put away the green dye for this festive recipe. Nutty Chocolate-Irish Cream Cookies are a perfect St. Patrick's Day treat.

Ingredients

• 1 package Pillsbury® Ready to Bake!™ refrigerated sugar cookies
• 1/3 cup Hershey’s® baking cocoa
• 4 tablespoons Irish cream-flavored coffee syrup, or Irish cream-flavored creamer
• 1 1/4 cups Fisher® Deluxe Mixed Nuts, chopped
• 2 cups powdered sugar
• 3 tablespoons LAND O LAKES® unsalted or salted butter
• 1/2 teaspoon McCormick® Pure Vanilla Extract
• 1 to 2 tablespoons milk

Details

Adapted from pillsbury.com

Preparation

Step 1

Heat oven to 350°F. Spray cookie sheets with Crisco® Original No-Stick Cooking Spray. In large bowl, mix cookie dough, cocoa and 2 tablespoons of the flavored syrup with wooden spoon or knead with hands until well blended. Stir in 3/4 cup of the nuts. Drop dough by rounded tablespoonfuls onto cookie sheets.

Bake 10 to 15 minutes or until edges are set. Cool 5 minutes. Remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.

Meanwhile, in medium bowl, beat powdered sugar, butter, remaining 2 tablespoons flavored syrup, vanilla and enough milk for desired frosting consistency with electric mixer on medium speed 2 minutes or until smooth.

Frost cooled cookies; sprinkle with remaining 1/2 cup nuts. Store loosely covered.