Kiss Me, I’m Irish Cookies

Traditional peanut blossom cookies get a holiday-ready flavor inspiration with the addition of Irish cream liqueur. MORE+ LESS-

By Betty Crocker Kitchens

February 23, 2011

1/2

cup (1 stick) butter, softened

1/2

cup sugar

1/2

cup light brown sugar

egg

teaspoon vanilla extract

1/4

cup Irish cream liqueur (like Bailey’s)

2 1/4

cups all-purpose flour

1/2

teaspoon baking soda

1/2

teaspoon salt

Hershey's® Kisses® Brand milk chocolates, unwrapped

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1

Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
2

In medium bowl, beat butter and sugars with electric mixer on high speed until light and fluffy. Add egg and vanilla, beating until combined. Add liqueur, beating until well combined.
3

In another medium bowl, combine the flour, baking soda and salt. Add to butter mixture, beating on low speed until dough forms.
4

Shape dough into 1-inch balls; place on the prepared baking sheets. Press a kiss into each cookie ball, letting the dough form up around the kiss. Bake for 8 to 9 minutes or until lightly golden. Cool on the cookie sheets for a few minutes; remove to a wire rack to cool completely.