Home Home Home Home Home Home Home
CakeSpy

Featured: 

My adventure at Ben & Jerry's in Vermont!

 

Unicorn Love: the Eating Disorder Recovery Blog

 

 Buy my brilliant books!

Buy my new book!

Buy my first book, too! 

CakeSpy Online Retail!

 

Archives
Gallery

Fantastic appliance for cake making on DHgate.com

everyrecipe.co.nz

Craftsy Writer
« Seeking Sweetness: Daily Snapshot, Cupcake and Unicorn Cake Pops | Main | CakeSpy Undercover: Tiffany's Bakery, Philadelphia »
Sunday
Mar112012

Pillsbury Bake-Off Countdown: Nutty Chocolate Irish Cream Cookies

Image: Pillsbury Bake-OffCakeSpy Note: I am beyond ecstatic to announce that I have been invited as a media guest to the 45th Annual Pillsbury Bake-Off in Orlando, Florida! The event will take place in late March; til then, I am going to feature several of the sweets finalists here in anticipation of the big day!

It's time to get nutty--in the most delicious cookie sort of way. This recipe for Nutty Chocolate Irish Cream Cookies is perfect for the days leading up to St. Patrick's Day. As Anita Van Gundy of Des Moines, Iowa says, "Infuse sugar cookies with coffee shop flavors and a creamy, dreamy frosting.". A delicious finalist in the Pillsbury Bake-Off!

Nutty Chocolate Irish Cream Cookies

Makes 20 cookies

  • 1package 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 Deluxe Mixed Nuts, chopped
  • 2 cups powdered sugar
  • 3 tablespoons Unsalted or Salted Butter
  • 1/2teaspoon McCormick Pure Vanilla Extract
  • 1 to 2 tablespoons milk

Procedure

  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.
  2. 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.
  3. 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.
  4. Frost cooled cookies; sprinkle with remaining 1/2 cup nuts. Store loosely covered.

PrintView Printer Friendly Version

EmailEmail Article to Friend

Reader Comments

There are no comments for this journal entry. To create a new comment, use the form below.

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
Post:
 
All HTML will be escaped. Hyperlinks will be created for URLs automatically.
© Cakespy, all rights reserved. Powered by Squarespace.