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Macadamia and Irish Cream Cookies

1 cup packed light brown sugar
12 cup butter, softened
14 cup half-and-half
14 cup irish cream (Bailey's)
14 teaspoon vanilla extract
1 12 cups flour
14 teaspoon baking soda
18 teaspoon salt
1 (3 1/4 ounce) jar macadamia nuts, coarsely chopped
12 cup powdered sugar
2 tablespoons irish cream


Preheat oven to 350*F. Cream the butter and brown sugar in a large bowl using an electric mixer on medium speed until creamy; scrape down sides of bowl. Add the half-and-half, Irish Cream, and vanilla; blend well. Reduce mixer speed to low; gradually add the flour, baking soda, and salt just until combined. Stir in the nuts. Drop dough by rounded teaspoons 2" apart on ungreased cookie sheets; bake 10-12 minutes or until lightly browned. Transfer cookies to wire racks and cool completely. Meanwhile, make the glaze: stir together the powdered sugar and Irish Cream in a small bowl until smooth; drizzle over cooled cookies. Let stand until glaze is set.

Source: www.food.com