How To make Irish Cream Mint Cookies
1 1/4 c Quick cooking oats
1 1/2 c Flour
1 ts Baking powder
1 ts Baking soda
3/4 ts Salt
1 c Margarine; softened
1 c Brown sugar
1/2 c Sugar
1 lg Egg
1/4 c Irish cream liqueur
1 ts Vanilla extract
12 oz Mint flavored chocolate chip
-s
Heat oven to 350 degrees. Have baking sheets ready. Place oats in a blender. Cover and blend until like flour. Mix oats, flour, baking powder, baking soda, and salt. Beat margarine, brown sugar and sugar in a large bowl with electric mixer until fluffy. Beat in egg, liqueur, and vanilla. On low speed, gradually beat in flour mixture. Stir in chocolate chips. (Chill 15 to 20 minutes if very soft.) Drop by heaping teaspoonfuls about 2inches apartonto baking sheets. Bake 10 to 12 minutes until cookies look
dry on top and edges are lightly browned. Cool on baking sheets 2 minutes. Remove to wire racks to cool. Makes 48. -----
How To make Irish Cream Mint Cookies's Videos
Mint Chocolate Chip Cookies
Mint Chocolate Chip cookies are made up of peppermint cookie dough, studded with plenty of chocolate chips. It’s your favorite ice cream in cookie form. In fact, this cookie dough looks exactly like mint chocolate chip ice cream. It’s freaking scary how identical they look. Really only can tell the difference by the fact the dough isn’t frozen. But the flavors are the same making it a win for me! – the perfect summer cookie or great for holidays like Christmas and St. Patrick’s Day with these green-tinted mint cookies!
Recipe:
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Chocolate Mint Martini
This creamy Chocolate Mint Martini is perfect for those who love the flavor of thin mint cookies or Andes candies.
Ingredients
1.5 oz. Chocolate Vodka
1.5 oz. Irish Cream
1.5 oz. Crème de Menthe Liqueur
2 oz. Half & Half Whipped Cream
Chocolate Sprinkles
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Easy Irish Cream Swirl Brownie Recipe| St. Patrick's Day Dessert
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On today's video I'll be showing you how to make an easy Irish cream brownie recipe. You guys already know all of my dessert recipes are always from scratch I decided to make this recipe very quick and easy so I'll be using brownie mix and of course I'm going to put my spin on it by adding Irish cream to it to make the cream cheese swirl. I'll be uploading a recipe on how to make brownie from scratch very soon so don't worry. Hope you enjoy this brownie recipe don't forget to give it a thumbs up and like and subscribe.
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INGREDIENTS!
1 box triple chunk
3 eggs
3 tbsp water
1/2 cup vegetable oil
pour half of the batter to a 13-9 inch baking dish
8 oz soften cream cheese
1/3 cup sugar
2 tbsp all purpose flour
1 large egg
1 tsp pure vanilla extract
4 oz bailey's Irish Cream
1 tsp food coloring
baking on 350 for 30 minutes
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tags:
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Grown up Baileys truffles and Baileys Fudge! Irish cream recipes & tutorial!
Baileys truffles ingredients:
400g milk chocolate
100ml double cream
100ml of Baileys / Irish cream
To decorate; optional
200g milk chocolate
50g white chocolate
Mini cases
Baileys & white chocolate fudge ingredients:
30g butter
50ml milk
350g caster sugar
150ml Baileys/ Irish cream
300g white chocolate
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Baileys Pudding Pies with THIN MINT Crust!
Easy Baileys Pudding - made into pies with a Thin Mint cookie crust! Make these single serve for the perfect easy dessert. Baileys pudding is SO good - and super easy to make!
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INGREDIENTS
1 3.9 ounce box instant chocolate pudding
1 ¼ cups (298ml) nonfat milk
½ cup (118ml) Baileys Irish Cream
16 Thin Mint Cookies or a Thin Mint copycat or any Oreo Cookie
Whipped topping or whipped cream for garnish
INSTRUCTIONS
Whisk pudding with milk and Baileys until smooth and no lumps remain. Set aside to set while making crust.
Place cookies in a sandwich bag, seal the bag except for 1 and use a rolling pin to roll to crush the cookies.
Place about ¼ cup of cookies in each of 4 serving dishes. Reserve some crumbs for topping.
Portion pudding into each serving dish. Refrigerate to set (about 1-2 hours) then top with whipped cream or cool whip and cookie crumbs before serving.
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Chocolate Mint St. Patrick’s Day Sandwich Cookies
In this video, Susie the Disk Designer shows you step by step how to make & decorate Chocolate Mint St. Patrick’s Day Spritz Cookies with a cookie press. Full recipe and link to photo blog below!
**information about our 2019 Re-Opening and new disks and press!**
Our re-launched website with over 200 cookie press disks in 28 themes plus our new cookie press!
RECIPE:
Mint Butter Spritz
1 cup (2 sticks) butter, softened (not melted) (I recommend Land O Lakes brand as I know it creams well. I have had trouble with some generic butters not creaming properly and making the dough hard to press.)
1/2 cup plus 1 tablespoon powdered sugar
2 teaspoons peppermint extract
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Green GEL food coloring
Preheat oven to 400°F.
Combine the flour, salt, and baking soda and set aside. Cream the butter very well with an electric mixer on its highest setting. Then add the powdered sugar and cream again until light and fluffy. Add the vanilla and mint extracts and mix thoroughly. Add the flour mixture and mix until all ingredients are evenly combined, but do not over-mix as that can make spritz dough too stiff. Add in green coloring.
Press onto cookie sheets using a consistent rhythm. If your dough isn’t pressing well, troubleshoot by adding flour (a tablespoon at a time) to overly soft or sticky dough, or water (a tablespoon at a time) to overly stiff dough.
Bake in a 400 degree oven for 6 to 10 minutes. Check early and often as spritz cookies brown quickly. Let sit 2 or 3 minutes and move to cooking rack. Makes about 70 cookies/35 sandwiches.
Chocolate Mint Sandwich Cookie Filling
4 Tablespoons butter flavor shortening
4 Tablespoons butter
1 cup plus 3 Tablespoons powdered sugar
2 Tablespoons plus 2 teaspoons unsweetened cocoa powder- add more or less to get a good thickness
1/2 teaspoon peppermint extract
Make the filling by creaming the butter and shortening by hand, just until it is smooth. Add the powdered sugar, cocoa powder and extract and keep stirring until completely blended. Keep mixing until you have a stiff cookie stuffing. Remember it’s not supposed to be thin like frosting for a cake, but thick like sandwich cookie filling. You’ll want a consistency you can either pipe on with a decorating bag or apply with a knife.
DECORATING: Use colored icing and decorating tips to add rainbow stripes of icing. Add gold sprinkles.
The photo blog of this recipe shows closeup pictures and a written discussion of the techniques, plus dough and pressing troubleshooting!
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This recipe in photo blog format:
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