Irish Cream Sandwiches Recipes

IRISH CREAM

Steps:

• Blend eggs, coffee, chocolate syrup, and almond extract in a blender.
• Pour sweetened condensed milk and whipping cream into the egg mixture; blend again.
• Pour whiskey into the blender; blend until smooth. Chill overnight or 8 hours before using.

O'MALIN'S IRISH CREAM

Steps:

• Combine eggs, sweetened condensed milk, evaporated milk, whiskey, vanilla extract, coconut extract, instant coffee granules, and chocolate syrup in a bowl; stir just enough to break the egg yolks into the mixture.
• Pour the contents of the bowl into a blender; blend on High for 3 minutes.
• Pour the blended mixture into a glass container with a tight-fitting lid. Refrigerate at least 2 weeks before serving.

IRISH CREAM SANDWICHES

Steps:

• Combine 3/4 cup butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and vanilla; continue beating until well mixed. Reduce speed to low; add flour, cocoa and salt. Beat until well mixed.
• Divide dough in half; shape each half on lightly floured surface into 8-inch long square log with 1 1/2-inch sides. Wrap in plastic food wrap; refrigerate until firm (2 hours or overnight).
• Heat oven to 325°F Cut logs into 1/4-inch square slices with sharp knife. Place squares 1 inch apart onto ungreased cookie sheets. Bake for 6 to 8 minutes or until set.
• Combine powdered sugar and 1/4 cup butter in small bowl. Beat at low speed, adding enough liqueur for desired spreading consistency. Spread about 1 teaspoon filling on cookie, top with second cookie. Press together gently. Sprinkle with powdered sugar, if desired.
• Make Ahead: Prepare cookies as directed; cool completely. Freeze in airtight container up to 1 month. When ready to use, thaw cookies completely. Prepare filling and assemble cookie sandwiches as directed.
• Recipe Tip
• Make sure not to slice the cookie dough too thick or the cookies will not be crisp.

ORIGINAL IRISH CREAM

Steps:

• In a blender, combine heavy cream, sweetened condensed milk, Irish whiskey, instant coffee, chocolate syrup, vanilla extract, and almond extract. Blend on high for 20 to 30 seconds. Store in a tightly sealed container in the refrigerator. Shake well before serving.

IRISH CREAM SANDWICHES

Steps:

• Combine 3/4 cup butter and sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and vanilla; continue beating until well mixed. Add flour, cocoa and salt; beat at low speed until well mixed.
• Divide dough in half; shape each half on lightly floured surface into 8-inch long square log with 1 1/2-inch sides. Wrap in plastic food wrap; refrigerate 2 hours or overnight until firm.
• Heat oven to 325°F.
• Cut logs into 1/4-inch square slices with sharp knife. Place squares 1 inch apart onto ungreased cookie sheets. Bake 6-8 minutes or until set.
• Combine powdered sugar and 1/4 cup butter in bowl. Beat at low speed, adding enough liqueur for desired spreading consistency. Spread about 1 teaspoon filling on cookie, top with second cookie. Press together gently. Sprinkle with powdered sugar, if desired.