IRISH MINT BROWNIES
I wanted something special to take to a church potluck, so I invented these layered treats. They are great for St. Patrick's Day as well. The brownies are topped with a mint-flavored mousse and bittersweet chocolate icing. -Lori Risdal, Sioux City, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 2-1/2 dozen.
Number Of Ingredients 18
Steps:
- In a microwave, melt butter and bittersweet chocolate; stir until smooth. Cool slightly. In a large bowl, beat the eggs, sugar and vanilla. Stir in chocolate mixture. Gradually add flour until blended. Stir in chips and walnuts. , Spread into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack., In a microwave, melt white chocolate with creamer; stir until smooth. Transfer to a small bowl. Refrigerate for 30-40 minutes or until chilled. , In another small bowl, beat cream until soft peaks form; fold into white chocolate mixture. Beat on medium speed until stiff peaks form, about 4 minutes. Fold in chopped candies. Spread over brownies. Cover and refrigerate., In a small saucepan, combine bittersweet chocolate and cream. Cook and stir over low heat until chocolate is melted and smooth; remove from the heat. Stir in butter until melted. Cool to room temperature. Carefully spread over filling. Cover and refrigerate for 1 hour or until icing is set. Cut into bars. Garnish with additional candies if desired. Store in the refrigerator.
Nutrition Facts : Calories 274 calories, Fat 18g fat (10g saturated fat), Cholesterol 69mg cholesterol, Sodium 87mg sodium, Carbohydrate 28g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
DOUBLE FUDGE IRISH CREAM COOKIES RECIPE BY TASTY
Here's what you need: butter, sugar, eggs, vanilla extract, irish cream, all-purpose flour, cocoa powder, instant coffee powder, baking soda, salt, white chocolate chip, milk chocolate chips
Provided by Tasty
Categories Desserts
Yield 9 cookies
Number Of Ingredients 12
Steps:
- Cream butter, sugar, eggs and vanilla until fluffy.
- Add in Irish Cream and mix.
- Add flour, cocoa powder, instant coffee, baking soda and salt and mix until combined.
- Fold in chocolate chips. Refrigerate dough for 4-6 hours.
- Roll into balls.
- Set on a baking sheet. Bake at 350˚F (175˚C) for 10 minutes
- Enjoy!
Nutrition Facts : Calories 578 calories, Carbohydrate 63 grams, Fat 31 grams, Fiber 2 grams, Protein 8 grams, Sugar 35 grams
MINT COOKIE COOKIES
Steps:
- In a large mixing bowl, cream the butter, white and dark sugars. Beat in the egg, water and vanilla. In a separate bowl, sift together the flour, baking soda, and salt. Blend flour mixture into the butter mixture, and stir well. Wrap dough in waxed paper and chill at least 2 hours.
- Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. Cover each thin mint with 1 tablespoon of dough. Place on cookie sheet and top with a pecan.
- Bake at 375 for 10 to 12 minutes. Let cool slightly on cookie sheet before removing to racks.
Nutrition Facts : Calories 131.6 calories, Carbohydrate 16.1 g, Cholesterol 17.9 mg, Fat 7 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 3.8 g, Sodium 125 mg, Sugar 8 g
MINT IRISH CREAM COOKIES
Make and share this Mint Irish Cream Cookies recipe from Food.com.
Provided by Karen..
Categories Drop Cookies
Time 27m
Yield 48 cookies
Number Of Ingredients 12
Steps:
- Heat oven to 350°F.
- Place oats in a blender or food processor. Cover and blend until powdery.
- Combine oat flour, baking powder, baking soda, and salt in a medium bowl.
- Beat butter, brown sugar, and sugar in a large bowl with electric mixer until fluffy.
- Beat in egg, Irish cream, and vanilla.
- On low speed, gradually beat in flour mixture. Stir in chocolate chips.
- If dough is very soft, refrigerate for about 20 minutes.
- Drop by heaping teaspoonfuls about 2 inches apart onto non-stick baking sheets.
- Bake 10 to 12 minutes until cookies look dry on top and edges are lightly browned.
- Cool on baking sheets 2 minutes.
- Remove to wire racks for cooling.
Nutrition Facts : Calories 117.3, Fat 6.2, SaturatedFat 3.8, Cholesterol 14.6, Sodium 101.6, Carbohydrate 15.5, Fiber 0.7, Sugar 10.4, Protein 1.2
IRISH CREAM SUGAR COOKIES
These are deliciously soft moist sugar cookies with the creamy richness of Bailey's Irish Cream! Wonderful as a St. Patrick's day treat or for any day you're craving a sugar cookie. I brought these to a party and within minutes, they disappeared. Feel free to omit the Bailey's and just cut down the flour by about half a cup.
Provided by Kristin
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Irish Cream
Time 2h36m
Yield 48
Number Of Ingredients 9
Steps:
- Cream together butter and sugar until fluffy. Beat in vanilla and egg yolk until combined, then beat in egg; beat until smooth. Pour in Irish cream, and beat until incorporated.
- Sift together flour, salt, and baking powder. Stir into butter mixture until evenly mixed. Form into a flattened ball, wrap well with plastic wrap, and refrigerate 2 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
- Roll dough out to 1/4 inch thickness on a floured work surface. Cut into shapes using cookie cutters and place onto prepared baking sheets.
- Bake in preheated oven until golden brown around the edges, 6 to 8 minutes. Cool on a wire rack until they reach room temperature.
Nutrition Facts : Calories 108.4 calories, Carbohydrate 15.5 g, Cholesterol 18.3 mg, Fat 4.1 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 2.5 g, Sodium 84 mg, Sugar 7.4 g
SHAMROCK MINT COOKIES
My kids have fun helping me make these cute cookies. Although these festive morsels are really meant for St. Patrick's Day, my family requests them year-round.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, extract and food coloring. Combine flour and salt; gradually add to the creamed mixture and mix well. , Shape into three 8-in. logs; roll in colored sugar. Wrap each in plastic wrap; refrigerate for 2 hours or until firm. , Unwrap and cut into 1/4-in. slices. To form shamrocks, place three slices with sides touching 1 in. apart on ungreased baking sheets. Use a portion of another slice for stem. , Bake at 350° for 12-14 minutes or until edges are lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 181 calories, Fat 10g fat (6g saturated fat), Cholesterol 39mg cholesterol, Sodium 136mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.
IRISH CREAM MINT COOKIES
Number Of Ingredients 12
Steps:
- 1. Heat oven to 350°. Have baking sheets ready.2. Place oats in a blender or food processor. Cover and blend or process until like flour. Mix oat flour, flour, baking powder, baking soda, and salt. Beat butter, brown sugar, and sugar in a large bowl with electric mixer until fluffy. Beat in egg, liqueur, and vanilla. On low speed, gradually beat in flour mixture. Stir in chocolate chips. (Chill 15 to 20 minutes if very soft.) Drop by heaping teaspoonfuls about 2 inches apart onto baking sheets. Bake 10 to 12 minutes until cookies look dry on top and edges are lightly browned. Cool on baking sheets 2 minutes. Remove to wire racks to cool.High Altitude Adjustments: At 6,000 feet, use 1 3/4 cups all-purpose flour and 1/2 teaspoon baking soda.
Nutrition Facts : Nutritional Facts Serves
IRISH CREAM MINT COOKIES
Number Of Ingredients 12
Steps:
- 1. Heat oven to 350°. Have baking sheets ready.2. Place oats in a blender or food processor. Cover and blend or process until like flour. Mix oat flour, flour, baking powder, baking soda, and salt. Beat butter, brown sugar, and sugar in a large bowl with electric mixer until fluffy. Beat in egg, liqueur, and vanilla. On low speed, gradually beat in flour mixture. Stir in chocolate chips. (Chill 15 to 20 minutes if very soft.) Drop by heaping teaspoonfuls about 2 inches apart onto baking sheets. Bake 10 to 12 minutes until cookies look dry on top and edges are lightly browned. Cool on baking sheets 2 minutes. Remove to wire racks to cool.High Altitude Adjustments: At 6,000 feet, use 1 3/4 cups all-purpose flour and 1/2 teaspoon baking soda.
Nutrition Facts : Nutritional Facts Serves
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