Irish Black & White Cookies

Guinness cookie with Jameson’s and Bailey’s in chocolate & white chocolate frosting.
 
Guinness Cookie
1 & 1/4 cups CAKE flour
1 cup & 3 tablespoons all-purpose flour
1 tablespoon hot chocolate mix
1/2 teaspoon baking powder
1/4 teaspoon salt
1 stick unsalted butter, softened
3/4 cup sugar
2 eggs, room temperature
1/2 cup buttermilk, well shaken
1/4 cup Guinness
  1. pre-heat oven to 350 degree F, line baking sheets with parchment paper
  2. sift cake flour, all-purpose flour, hot cocoa mix, baking powder and salt together
  3. beat butter and sugar together, until fluffy (1-3 minutes), add eggs one at a time, beat in between
  4. combine buttermilk and Guinness
  5. alternate adding Guinness mixture and flour mixture to the sugar mixture, starting and ending with the flour, beat just to incorporated
  6. drop by 1/4 cup onto baking sheets, bake for 15-18 minutes, or until fluffy and tops spring back
  7. cool completely on a wire rack
 
White Chocolate Frosting
4 oz white chocolate, chopped
1/4 cup heavy cream
1/4 cup Bailey’s
1 teaspoon Jameson’s
1 tablespoon butter, softened
  1. chop white chocolate
  2. heat cream until simmering
  3. pour over chocolate, add butter
  4. stir until smooth
  5. add Bailey’s & Jameson’s, stir
  6. let sit to cool & thicken
 
Chocolate Frosting
4 oz semi-sweet chocolate, chopped
1/4 cup heavy cream
1/4 cup Bailey’s
1 teaspoon Jameson’s
1 tablespoon butter, softened
  1. chop chocolate
  2. heat cream until simmering
  3. pour over chocolate, add butter
  4. stir until smooth
  5. add Bailey’s & Jameson’s, stir
  6. let sit to cool & thicken

More info on the post…

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