These sweet little shortbread-style cookies are flavoured with Baileys and the addition of a swirl of Baileys-spiked whipped cream is extra delicious.
Ingredients
- 250g unsalted butter, softened
- 3/4 cup brown sugar
- 1/4 cup caster sugar
- 1 tsp vanilla essence
- 1 egg
- 3 tbsp Baileys Irish cream
- 1 1/2 cups plain flour
- 1/2 cup self-raising flour
- 150ml thickened cream
- 1/4 cup icing sugar
Method
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Step 1Preheat oven to 180 degrees.
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Step 2In a stand mixer or using hand-held beaters, cream butter with brown sugar and caster sugar until pale and thick. Add vanilla and egg, beating well. Add 2 tbsp Baileys (reserving extra tablespoon for cream). Fold through flour. You may need to add a little extra flour to form a rollable dough.
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Step 3Roll into balls and place on a tray lined with baking paper. Flatten each ball slightly then use your thumb to form a deep indentation in the top. Bake for 10-12 minutes until slightly golden. Remove from oven and allow to cool completely on the tray.
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Step 4Whip cream with icing sugar until thick. Beat in reserved tablespoon of Baileys. Pipe cream onto cooled cookies.
Recipe Notes
- If your thumbprint indentation rises up during baking, you can gently press down on the warm cookies to recreate it.
- Cookies are very soft when hot, so allow to cool on tray before handling them.
- Add cream just prior to eating these cookies. You can keep a little piping bag filled with the Baileys cream in the fridge and add it to the cookies when required.
- Recipe and photo by Greer Worsley
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