Irish Cream Mocha Cookies
MagicalButter
9
Ingredients
blank
¼ Cup Unsalted Butter
⅓ Cup Granulated Sugar
1 Large Egg (Room Temperature)
½ Cup Flour
¼ Cup Cocoa Powder
¼ teaspoon Baking Soda
⅛ teaspoon Salt
blank
½ Cup Crisco
3 tablespoons Bailey’s Irish Cream
½ teaspoon Vanilla
3 Cups Powdered Sugar
blank
Sprinkles
Crushed Candy Cane
Chocolate Shavings
MagicalButter Machine
Directions
blank
Using a medium sized bowl, cream your butter and sugar until smooth and creamy. Add egg and vanilla, beat until light and fluffy (Up to 3 minutes).
In a small bowl add the flour, cocoa powder, baking soda, and salt. Whisk together until completely combined.
Gradually add flour mixture into wet ingredients.
Using a silicone spatula stir flour until the dough comes together.
Wrap your bowl with plastic wrap and chill dough for at least 1 hour.
Allow dough to sit 5-10 minutes before forming cookies
Preheat oven to 350 then bake for 10-13 minutes (Cookies will crack on top while baking). Allow cookies to cool completely before adding frosting.
blank
Add room temperature crisco, irish cream, vanilla and powdered sugar to a medium sized bowl.
Start by mixing ingredients with a silicone spatula (Do not start off with a hand mixer because the powdered sugar will fly around everywhere).
Once the mixture starts to combine slightly, use your hand mixer to finish mixing the frosting.
To make thicker frosting add ¼ cup powdered sugar at a time and mix until desired consistency.
*Extra frosting can be stored in an airtight container in the fridge for up to a week or in theFreezer for up to 1 month
