Welcome again to my collection of Christmas cookies. Between
now and December 25th, I will post 12 different Christmas cookie
recipes. I hope that you’ll be inspired to try something new this Christmas to
pair with the classics you love. I always have a great time choosing which
cookies to make and this year was no exception. I’ll start this year with a cookie
for the adults: boozy chocolate mint cookies.
The cookbook where I got this recipe describes them as an
adult Girl Scout Thin Mint cookie, but the texture isn’t quite right for that.
It doesn’t matter, as these are very good on their own accord. The cookie is
simple, just a flat chocolate cookie. The interest for these cookies comes in
the glaze, which combines Irish cream liqueur, Kahlua, and crème de menthe. I
didn’t have crème de menthe but my parents did, so I borrowed some from them.
That’s what gives these cookies their mint-ness.
My cookies didn’t turn out at all like the photo in the
cookbook. They topped theirs with a Junior Mint and I tried that with mine and
it just looked silly. I liked how mine turned out anyway! The glaze is kind of
an ugly brown/green color, so I added some food coloring to brighten it up and
make the glaze look better. These nice chewy cookies also keep fairly well, so
they are a good option if you’re trying to bake ahead of the holidays. Enjoy!
Boozy Chocolate Mint Cookies
8 ounces butter, room temperature
1 cup sugar
½ cup packed brown sugar
2 eggs
½ teaspoon vanilla
2 teaspoons instant espresso powder
2 cups flour
2/3 cup cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1-1/4 to 1-3/4 cups powdered sugar
2 tablespoons Irish cream liqueur
1 tablespoon Kahlua
1 tablespoon crème de menthe
Green food color, if desired
Preheat oven to 325 degrees. Line two baking sheets with
silicone baking mats.
In a large mixer bowl, beat the butter, sugar and brown
sugar until light. Add the eggs, vanilla and espresso powder and stir to
combine. In a separate bowl whisk together the flour, cocoa powder, baking soda
and salt. With the mixer running on low, gradually add the flour mixture,
stirring until the flour is incorporated.
Scoop tablespoons of dough on the prepared baking sheets.
Bake until the cookies have flattened, about 12-15 minutes. Cool for 10 minutes
on the baking sheets and then remove to a wire rack.
Make the glaze: mix 1-1/4 cups powdered sugar with the
Irish cream, Kahlua, and crème de menthe. Whisk until smooth. If desired, add
food coloring to the glaze. If the glaze is too thin, add additional powdered
sugar. Drizzle over the cooled cookies and allow to set before serving.
Recipe from The Boozy Baker by Lucy Baker
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