Macadamia and Irish Cream Cookies

Innocent looking like a Toll House, but far more sophisticated and rich! The dough is flavored with Irish Cream and dotted with macadamia nuts, then topped with an Irish Cream Glaze. Chocolate chips or chunks would probably be yummy in place of the nuts. (Recipe from a Land 'O Lakes cookie magazine.)

• Ready In: 40 mins
• Yields: 4 dozen

Ingredients

• Cookies

• 1  cup  packed light brown sugar
• 1⁄2 cup butter, softened
• 1⁄4 cup half-and-half
• 1⁄4 cup irish cream (Bailey's)
• 1⁄4 teaspoon vanilla extract
• 1 1⁄2 cups flour
• 1⁄4 teaspoon baking soda
• 1⁄8 teaspoon salt
• 1 (3 1/4ounce) jar  macadamia nuts, coarsely chopped

• Glaze

• 1⁄2 cup powdered sugar
• 2  tablespoons irish cream

Directions

1. Preheat oven to 350*F.
2. Cream the butter and brown sugar in a large bowl using an electric mixer on medium speed until creamy; scrape down sides of bowl.
3. Add the half-and-half, Irish Cream, and vanilla; blend well.
4. Reduce mixer speed to low; gradually add the flour, baking soda, and salt just until combined. Stir in the nuts.
5. Drop dough by rounded teaspoons 2" apart on ungreased cookie sheets; bake 10-12 minutes or until lightly browned.
6. Transfer cookies to wire racks and cool completely.
7. Meanwhile, make the glaze: stir together the powdered sugar and Irish Cream in a small bowl until smooth; drizzle over cooled cookies. Let stand until glaze is set.