Irish Creme Delights

By JenHall

Ingredients

• 1/4 c butter, softened
• 1/4 c shortening
• 1 c sugar
• 1 T coffee liqueur or 1 t instant espresso coffee powder
• 1/4 t baking soda
• 1/4 t cream of tartar
• 1/4 t salt
• 1 egg, lightly beaten
• 1 t vanilla
• 1-3/4 c all-purpose flour
• 1/4 c sugar
• 2 t ground cinnamon
• Irish creme frosting
• Ground cinnamon (optional)
• Irish Creme Frosting
• 3 T butter, softened
• 1 T coffee liqueur
• 3 C powdered sugar
• 1 to 3 T half-and-half or whipping cream

Preparation

Step 1

Preheat oven to 375 degrees F. In a large bowl, combine butter & shortening. Beat with an electric mixer on medium to high speed for 30 seconds. Add the 1 c sugar, the coffee liquer, baking soda, cream of tartar, & salt. Beat until combined, scraping side of bowl occasionally. Beat in egg & vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in remaining four.

In a small bowl, combine the 1/4 c sugar & the 2 t cinnamon. Shape dough into 1-inch balls. Roll balls in cinnamon-sugar to coat. Place balls 2 inces apart on an ungreased cookie sheet.

Bake in the preheated oven for 8 to 10 minutes or until edges are lightly browned. Transfer cookies to a wire rack; let cool.

Spread Irish Creme Frosting over cookies. If desired, sprinkle with additional cinnamon.

Irish Creme Frosting - In a medium bowl, combine 3 T softened butter & 1 T coffee liquer. Beat with an electric mixer on medium to high speed until combined. Gradually beat in 3 c powdered sugar. Beat in enough half-and-half or whipping cream (1 to 3 T) to make a frosting of spreading consistancy.