Happy St. Patrick’s Day!
Today’s post is the result of a mother-daughter collaboration. I was in the mood to make a treat for St. Patrick’s Day, and had multiple food items that needed to be used up: a few small containers of Baileys Irish Cream, a box of Betty Crocker Gluten Free Chocolate Chip Cookie Mix and a batch of leftover homemade icing.
At first I thought I might use the Baileys to make an ice cream soda, or use it to flavor the icing and ice another cake. Then my mom came up with a brilliant idea: Chocolate Chip Cookie Sandwiches made with creme de menthe and Baileys flavored icing.
In my opinion, the key to this dessert is in the balance between the icing and the cookie. The cookie should be soft in the center but crunchy all around, and the icing should have a clear minty fresh taste without completely overpowering the cookie itself. Though the icing recipe I’ve posted below calls for a lot of confectioner’s sugar, you may reduce that amount so that the Baileys and creme de menthe stand out. If you have more of a sweet tooth, you can leave all the sugar in.
And so, in honor of all things green and St. Patrick’s Day, I’ve named these the Peppermint Irish Cream Sandwich Cookies. Enjoy!
Peppermint Irish Cream Sandwich Cookies
By Emily of (Mainly) Gluten Free in NYC
For the Cookies:
1 Box GF Chocolate Chip Cookie Mix, or a single batch of your favorite homemade chocolate chip cookies
Prepare the chocolate chip cookie batter as directed. Using a tablespoon or an ice cream scoop (I prefer the ice cream scoop), spoon an even number of cookie batter onto a baking sheet already lined with a silpat or lightly sprayed aluminum foil.
Gently flatten the cookie with the palm of your hand, making it round and about 2-3 inches in diameter.
Bake in the oven until golden brown, about 8-10 minutes (or length suggested on your own recipe). Allow time to cool completely before frosting.
For the green icing:
(Original recipe by Wilton)
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
1 teaspoon clear vanilla extract
4 cups sifted confectioners’ sugar (approximately 1 lb.)
2 tablespoons water
1 teaspoon salt
2 tablespoons Creme de Menthe
1 1/2 tablespoons Baileys Irish Cream
In a large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add water, a few teaspoons at a time, and beat at medium speed until light and fluffy. Mix in salt. When the icing has almost reached the correct consistency, begin gradually adding the creme de menthe and Baileys. You may alter the amount of creme de menthe/Baileys according to taste. Keep bowl covered with a damp cloth until ready to use.
For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
Preparing the sandwiches:
Spread the cookies out on a cooling rack. One at a time, match each cookie with another of equal size until all cookies have been paired. Place a heaping tablespoon of icing on flat side of 1 cookie; top with flat side of second cookie to make a sandwich. Keep refrigerated.
What special treats did you make for St. Patrick’s Day this year?