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.

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