Irish Cream Cookies
½ cup unsalted butter, softened
½ cup granulated sugar
½ cup packed brown sugar
1 teaspoon vanilla
1 large egg
½ cup The Whistler Irish Cream
2 ¼ cups all purpose flour
½ teaspoon baking soda
½ teaspoon salt
8 ounces dark chocolate, chopped
1 teaspoon of grated blood orange zest (you can use regular orange if blood orange is not available)
Preheat oven to 375 degrees.
Blend butter, sugars and vanilla in a large bowl until creamy. Add egg and Irish Cream, blend until combined.
Sift flour, baking soda and salt together into a medium bowl then gradually add to the wet ingredients and blend until combined.
Stir in chopped chocolate and orange zest.
Drop onto ungreased baking sheets by rounded tablespoons.
Bake 9-11 minutes or until bottoms are golden and tops are set.
Yield: 2 dozen cookies
Credit: The Empty Nesters Kitchen