James Joyce
Ingredients:
1 cup unsalted butter, at room temp
1 cup white sugar
1 cup brown sugar
2 eggs
½ cup Guinness
2½ cups flour
⅔ cup cocoa
1 tsp baking soda
½ tsp salt
For the Irish buttercream frosting:
4 cups powdered sugar
2 sticks unsalted butter, at room temp
3 Tbsp Bailey’s Irish cream
2 Tbsp milk
Method:
Preheat oven to 350F.
Mix the cream, butter, sugar, eggs and Guinness in a mixer, on medium, until light and fluffy.
In a separate bowl, sift together the flour, cocoa, baking soda, salt.
Add the flour mixture by the tablespoon to the sugar, egg and Guinness mixture.
Mix at a medium speed until it comes together.
Refrigerate for one hour.
Drop a heaped tablespoon onto cookie sheets.
Into the oven for 13 minutes.
Take out of oven and let them rest.
Place all the frosting ingredients into a mixer and beat until light and fluffy.
Spread on cooled cookies.
http://www.irishcentral.com/culture...ess-cookies-with-Baileys-frosting-recipe.html
