101st post! Yay!
So the weekend before my 24th birthday, I drove up to a friend’s house for a Roarin’ 20’s party.
Wow that’s a large picture.
Anyway, I thought it would be a perfect opportunity to try out some alcoholic cookies, you know, so I could sneak the booze past the coppers. They were also sort of inspired by the previews for the Great Gatsby, which will be released this coming Christmas. I thought that these chocolatey, minty, topped-with-candy cookies perfectly represented the 1920’s. They are fun, flirty, easy to make, wonderful to share at parties, and best of all, liquor infused.
These turned out to be such a great success, and the best part is drinking the leftover alcohol! So grab your pearls and feathers, tuck your flask into your garter, and prepare to get tipsy.
You will need:
- 1/2 pound (2 sticks) unsalted butter, softened
- 1 cup sugar
- 1/2 cup firmly packed light brown sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 2 teaspoons instant espresso powder
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 32 Junior Mint candies
- 1 1/4 to 1 3/4 cups confectioners’ sugar
- 2 tablespoons Irish cream liqueur (like Bailey’s)
- 1 tablespoon coffee liqueur (such as Kahlua)
- 1 tablespoon crème de menthe (use white not green)
Preheat the oven to 325° and line 2 baking sheets with parchment paper.
In a large bowl, mix the butter, sugar and brown sugar with an electric mixer until fluffy. Add the eggs, vanilla, and espresso powder (I omitted this), and beat until combined.
In another bowl, mix together flour, cocoa powder, baking soda, and salt. Gradually add dry ingredients into the butter and egg mixture.
Drop spoonfuls onto baking sheets, spacing them 2 inches apart. Bake for about 15 minutes until the cookies have flattened. Let them cool a bit before transferring them to a wire rack to cool completely.
Now you make the glaze. In a small bowl, combine the alcohol and powdered sugar and whisk until smooth. Set the wire rack over paper towels or parchment paper and drizzle a spoonful (about 1 tsp) over each cookie, and then press a junior mint into the center.
Yummm. They taste like thin mints, or exactly like a dirty girl scout shot. They have a wonderful soft consistency, and the glaze is so amazing. Be careful when you drizzle the glaze, however, because you will drip A LOT onto whatever you have below your wire rack (which in my case was a nice napkin that needed to immediately be scrubbed).
Recipe from here