Macadamia & Irish Cream Cookies
Macadamia & Irish Cream Cookies
This delicately flavored drop cookie is perfect served with coffee to impromptu guests.
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30 min
Prep Time
1 hr 25 min
Total Time
48
cookies Ingredients
Cookie
1 cup firmly packed brown sugar
12 cup Land O Lakes® Butter, softened
14 cup Land O Lakes® Half & Half
14 teaspoon rum extract
1 12 cups all-purpose flour
14 teaspoon baking soda
18 teaspoon salt
1 (3.25-ounce) jar macadamia nuts, coarsely chopped
Glaze
12 cup powdered sugar
2 tablespoons Irish cream liqueur
*Substitute 2 tablespoons Irish cream coffee flavoring syrup and 2 tablespoons half & half. **Substitute 1 tablespoon Irish cream coffee flavoring syrup and 1 tablespoon half & half.
How to make
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STEP 1
Heat oven to 350°F.
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STEP 2
Combine brown sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add half & half, 1/4 cup liqueur and rum extract; beat until well mixed. Add flour, baking soda and salt; beat at low speed until well mixed. Stir in nuts.
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STEP 3
Drop dough by rounded teaspoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake 10-12 minutes or until lightly browned. Cool completely.
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STEP 4
Combine powdered sugar and 2 tablespoons liqueur in small bowl until smooth. Drizzle over cooled cookies.
70 Calories
4 Fat (g)
10 Cholesterol (mg)
35 Sodium (mg)
9 Carbohydrates (g)
0 Dietary Fiber
<1 Protein (g)
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