Irish Cream Sandwiches

Recipe by diner524
READY IN: 7mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine 3/4 cup butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and vanilla; continue beating until well mixed. Reduce speed to low; add flour, cocoa and salt. Beat until well mixed.
  • Divide dough in half; shape each half on lightly floured surface into 8-inch long square log with 1 1/2-inch sides. Wrap in plastic food wrap; refrigerate until firm (2 hours or overnight).
  • Heat oven to 325°F Cut logs into 1/4-inch square slices with sharp knife. Place squares 1 inch apart onto ungreased cookie sheets. Bake for 6 to 8 minutes or until set.
  • Combine powdered sugar and 1/4 cup butter in small bowl. Beat at low speed, adding enough liqueur for desired spreading consistency. Spread about 1 teaspoon filling on cookie, top with second cookie. Press together gently. Sprinkle with powdered sugar, if desired.
  • Make Ahead: Prepare cookies as directed; cool completely. Freeze in airtight container up to 1 month. When ready to use, thaw cookies completely. Prepare filling and assemble cookie sandwiches as directed.
  • Recipe Tip
  • Make sure not to slice the cookie dough too thick or the cookies will not be crisp.
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