From the Kitchen: Irish Coffee with Bailey’s Whipped Cream & Irish Butter Oatmeal Sandwich Cookies
With St. Patrick’s day just a few days away, I thought it a “golden” opportunity to share these very fun and festive recipes with you. I know I’ve mentioned my disdain for artificial coloring in baking before, but when I discovered these metallic edible spray paints, I just couldn’t resist. The opportunity to paint all of my food gold was just too good a prospect. I’ve always been drawn to the festive nature of St. Patrick’s day and the delicious food and drink involved with celebrating (especially since turning 21). I’m not usually a fan of whiskey, but one of my favorite St. Patty’s day themed drinks is Irish Coffee and since I LOVE Bailey’s Irish Cream, I added a dash to heavy whipping cream which made my spiked coffee that much more delicious. And because I’ve been dying for the perfect opportunity to use my edible gold paint, I made “gold coin” Irish butter and oats cookies filled with melted dark chocolate and sprayed gold to accompany my Irish coffee. This combination made for such a fun and unexpected afternoon treat, I’m pretty sure anyone would be excited to enjoy these. Recipes after the jump! xoxo!
Irish Coffee (adapted from Martha Stewart)
Makes 4 servings
- 4 cups strong hot coffee
- 4 ounces Irish whiskey (I used Jameson)
- 1 cup heavy cream
- 2 teaspoon Bailey’s Irish Cream
- 1 tablespoon cane sugar
- Whisk cream, Bailey’s and cane sugar together in a medium bowl until stiff peaks form. Divide coffee and whiskey among 4 coffee cups, then top each with 1/4 cup whipped cream. Serve immediately.
- 1 1/3 cups all purpose flour
- 1 cup + 2 tbsp quick cooking oats (like McCanns)
- 1/2 cup UNSALTED Irish butter (like Kerrygold), chilled and cut into small chunks
- 1/4 cup sugar
- 1/4 tsp salt
- 1 cup dark chocolate chips
- Edible Gold spray paint (found here or I bought mine here)
Preheat oven to 350°F
Combine flour, oats, sugar and salt in the bowl of a food processor. Pulse a few times to combine.
Add in butter. Pulse for about 1 minute, until dough forms. Pour onto plastic wrap and press into a round disc. Wrap and refrigerate for at least an hour.
Roll chilled dough out onto a floured surface to about 1/8″ thin. Using a 2″ round cookie cutter cut about 24 cookies out and place onto a parchment or silpat lined baking sheet (You may have to re-roll the dough to get all 24). Bake for 20-25 minutes, or until cookies are lightly browned around the edges. Let cookies cool completely on a cooling rack.
While cookies are cooling, melt chocolate chips in a double boiler. Using a pastry brush, “paint” chocolate onto the back side of each cookie and sandwich them together. Refrigerate for 30 more minutes to allow chocolate to harden and spray edible paint onto each cookie one side at a time. (I recommend doing this outside on a covered surface just like you would with actual spray paint). Enjoy!