It’s almost St. Paddy’s Day, so I’m sharing my most favoritest cookie recipe ever. It’s a time consuming one, but SO worth it.
The recipe is an original creation by my friend and master cookie chef, John Eddy. It’s named after the “Irish Car Bomb”, a disgusting drink that has you throw a mixed shot of Bailey’s and Jameson into a pint of Guinness. I decided that these delicious cookies needed a more appropriate name, because…come on.
Within roughly 10 minutes of posting a request for a better name to Facebook (natch) I had a top 5 list:
- Irish O’reos (D. Noonan/S. Furness)
- Scott Franks (S. Frank)
- Lucky VBIEDS (J. Bottorf)
- The Nom o’ the Irish (E. Walkup)
- Leprecan’t Eat Just One (My Husband)
Of course, Irish O’reos is the clear winner. Thank you, master wordsmith David Noonan.
Honorable Mention to Kate Mulhern-Graham for “Cookie O’Toolihans“. The official naming committee has decided that this works as a company name and shall be used in place of O’reos when we are avoiding lawsuits. (e.g.: “Cookie O’Toolihans Irish Sandwich Biscuits”.)
And without further ado:
(Known east of the Rockies as “Cookie O’Toolihans Irish Sandwich Biscuits”)
- 3 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 cup unsalted butter, softened, cubed
- 1-1/2 cup sugar
- 1 large egg
- 3 Tbsp Guinness, reduced
- 3 cups confectioners sugar
- 1/2 cup unsalted butter
- 3 Tbsp Baileys
- 1 Tbsp Irish whiskey
- Slowly pour a 12-oz can of room temperature Guinness into a small saucepan and simmer over medium heat until reduced to half a cup and let cool.
- While the Guinness is cooling, sift together the flour, salt, baking powder and cocoa powder into a large bowl, and add the salt and baking powder.
- In a mixing bowl (like, say, a Kitchen Aid), add the butter and sugar and cream it together until light and fluffy.
- Add the egg and mix until the egg is incorporated into the mixture.
- Add the (now room temperature) reduced Guinness and mix until it’s all incorporated.
- Add the flour/cocoa mixture and beat it until it is all incorporated together into a solid mass without any powder.
- Dump the dough onto a lightly floured surface and form into a uniform shape that is easily cut in half.
- Cut the dough in half.
- Roll each piece of dough into a log that is roughly 1.5 inches in diameter. Wrap and refrigerate for an hour or two.
- Take the first log out and slice it into 1/4-inch thick slices.
- Bake on a parchment-lined cookie sheet in a 350F oven for 8-10 minutes. Edges should be almost crisp, center puffy.
- Repeat with second log. Let Cookies cool completely before assembling.
- While the cookies are baking, make the filling. In a mixer, whip the 1/2 cup butter.
- At this point, I recommend putting the Bailey’s and Whiskey in a measuring cup with a pour spout.
- Once the butter is light and fluffy, add the confectioner’s sugar 2-3 tablespoons at a time. Once the sugar is mixed into the butter, add a couple more tablespoons.
- If you see the sugar begin to just collect at the bottom of the bowl, drizzle in a little of the Bailey’s/Whiskey mixture to help it combine with the butter.
- Keep going until all the sugar has been added and the butter cream appears to be thick enough to spread like a frosting. If you still have Bailey’s/Whiskey, drizzle it in slowly. Mix until combined.
- Have a shot of whiskey for yourself.
- Now, you simply assemble the cookies. A little bit of frosting between each cookie.
Makes about 70 cookies, or 35 once assembled.