Food: Bailey’s and Kahlua Cookies

5 06 2010

They may not look like much, but they are tasty!

My cook books are covered in little notes, so in honor of the start of Range Free, I decided to follow one of those little ideas to make those cookies above.  They don’t really look fancy, but they are delicious!  Trust me.

These were adapted from a Coffee and Cinnamon cookies recipe from Jacqueline Bellefontaine’s Cookies Galore.

So, to get this started you need to gather:
1 tablespoon instant coffee
1 tablespoon boiling water
1 cup/2 sticks butter, softened
3/4 cup sugar
1 tablespoon Kahlua (or some other coffee liqueur)
1 tablespoon Bailey’s (or some other Irish creme)
3 cups all-purpose flour
1 teaspoon cocoa powder

Now that we have our key players, first thing is first.  Set your oven to 350°F and lightly grease two baking sheets.  Be careful not to grease the pan too much otherwise the bottom of the cookies will get burnt before the rest is finished.  That would be sad days.  While we’re still getting stuff ready we need to put the instant coffee into the water so it’s cool when we need it.

Next we cream the butter and sugar until it’s all nice and fluffy.  This is important because this is where the dough starts to gather air, and air helps make soft cookies.  If you don’t have a mixer, this can be a little difficult, but it’s doable.  Once we have our fluffy, sugary butter, we add the booze and coffee!  Once you’ve added that, this is what your batter should look like:

You can sort of see that butter wasn’t soft enough so it clumped together a bit.  This is okay as long as you don’t have massive globs everywhere in your dough.  These also aren’t really delicate, so a really smooth dough isn’t absolutely vital.

This is where we add the flour.  If you were just sticking your measuring cup into the flour and moving on, you are measuring your flour wrong!  This is important because you will get tough cookies if you add too much flour and then you will be all sad and there will be no cookies for you.  Or, there will be, but they will be sad cookies and sad cookies are not fun cookies.

Alright.  So to do this properly you need to get out a spoon and a knife.  When I measure flour I usually fluff it with the spoon a little before measuring, but you don’t really have to do that.  But!  You do have to spoon it into the measuring cup lightly until it is over the edge.  Then you use your knife to level it off.

Forgive the awkward picture; I only have two hands...

So, now that we’ve sorted through that, we can carry on.  Repeat that twice more.  Don’t think that just because you got the first one you can cheat on the next two…

Anyway, I’ll move on from that now.  Honestly.  So, the recipe said to sift the flour once alone then again with cinnamon, but in our case the cinnamon is cocoa powder.  Also, a sifter isn’t intrinsically vital to this.  You can just whisk it so that its fluffy.  I couldn’t sift mine because of humidity in my kitchen, and these still turned out quite well.

This is the fluffy flour with a bit of cocoa powder pre-fluffing. (There is so much fluffy going on it's not even funny...)

There is fluffy butter and fluffy flour and now they need to come together to become this dough:

Doesn’t it already look tasty?  If you’ve noticed yet, there are no eggs in this batter.  Go ahead and eat some right now.  We won’t judge.

There the dough is tasting all delicious, but we have to bake it.  These are meant to be crescent shaped cookies.  To do that, you grab a little bit (about the size of a walnut) and roll it between your palms so it looks like a fat caterpillar.  Once you’ve done that, you curve the ends a little bit.  This is what they’re supposed to look like pre-baking:

That green mat under them is extremely useful. It's a silicon baking mat that's non-stick so no greasing of the pan is necessary.

Some of them were weirdly shaped and I got annoyed with doing this, so half of them are just round.  If you don’t want to get fancy with it, just make sure to squish them down.  These don’t flatten out so they stay pretty much the shape they were when you put them in the oven.  After all that’s sorted out, pop ’em in the oven for about 12 minutes or until they loose that bit of shininess to them.

Once they’re out of the oven, let them sit on the sheet for a couple of minutes then move them to a cooling rack.  If you don’t have a cooling rack, it’s okay, just try to move them off of the sheet otherwise they’ll keep cooking.  Once they’re totally cool, you can sift some powdered sugar on top of them if you’re feeling extra fancy.

If you have any requests for things for me to bake, let me know.  Even if it’s something that you want me to fail through so that you can make it correctly.  I’ve already got a giant sized-snack in the works for the near future, so be be prepared for it. 🙂




8 responses

5 06 2010

Mm. Awesome recipe, I might try this one sometime this week. I do have a couple questionish things:

1. You said early on to butter the baking sheet – can this be switched with parchment paper, or is this step necessary to (further) color the cookies?

2. I wonder if there’s a way to do this with regular brewed coffee/more coffee (I believe Kahlua is coffee flavored, so maybe it wouldn’t matter)…

And, as for requests: gluten-free cookies *drools unhappily* and weird combinations (uh… mint and porkchop scones?)… and the mega-snack! >: 3

5 06 2010

1. The butter isn’t necessary. I didn’t use butter either. I used the non-stick baking mat, so yea, either way.

2. The you can use regular coffee, but since it’s only a tablespoon I didn’t really want to make a whole pot. I only left it in there so that the liquid proportions would be the same. You could take out the Kahlua and add more coffee if you don’t have Kahlua. It just becomes a problem if you start to change the ratio of liquid to dry.

I do have a bunch of gluten-free baked good ideas 😀 and I would love to try new and random things. Also, mint and porkchop = not so strange. I mean, there is mint and lamb…
And, mega-snack wil be epic!

5 06 2010

I figured it was just in there from the original, but I wonder if it would make it look any different (I mean odds are it’d be bit darker…)

I might have to try that… I think I’ll add little tweaks though – I’ll post about that if I try it.

And although mint and lamb are tasty together, when baked into a scone it could be odd. You should choose some random ingredients to make a bakery delight out of… like choose two-three weird things and see where creativity takes you.

6 06 2010

Are we thinking Chopped but on a singular baking scale?

6 06 2010


6 06 2010

Sweet deal. I’ve already been thinking about the porkchop/mint idea.

Also, I’ve thought about the idea of replacing coffee with Kahlua, and I think that might make the cookies too boozy. They might just start to taste like alcohol which is not so tasty in cookie form.

6 06 2010

Yeah, although is that really that much alcohol? Maybe you could burn off the alcohol beforehand or something… If you really want Kahlua in cookies, you’ll find a way :3

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