Ingredients for Irish Cream Sandwiches
- 1 ¾ cups (3 ½ sticks) unsalted butter
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- All Purpose Flour
- Unsweetened Cocoa
- ½ teaspoon salt
- 2 cups powdered sugar
- Irish Cream
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How to Make Irish Cream Sandwiches
- Preheat oven to 325°F (160°C).
- In a large bowl, cream together ¾ cup (1 ½ sticks) unsalted butter and 1 cup granulated sugar until light and fluffy.
- Beat in 1 large egg and 1 teaspoon vanilla extract until well combined.
- In a separate bowl, whisk together 2 cups all-purpose flour, ½ cup unsweetened cocoa powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Divide the dough in half. On a lightly floured surface, shape each half into an 8-inch long log with 1 ½-inch sides.
- Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours, or until firm.
- Once chilled, using a sharp knife, slice the logs into ¼-inch thick squares.
- Place the squares 1 inch apart on ungreased baking sheets.
- Bake for 6-8 minutes, or until the edges are set.
- Let the cookies cool completely on the baking sheets.
- While the cookies cool, prepare the Irish cream buttercream: In a small bowl, beat together ¼ cup (½ stick) unsalted butter and 2 cups powdered sugar until smooth.
- Gradually add 2-4 tablespoons Irish cream liqueur, beating until you reach your desired consistency.
- Once the cookies are completely cool, spread about 1 teaspoon of buttercream onto the flat side of one cookie.
- Top with another cookie and gently press together.
- Sprinkle with powdered sugar, if desired.
- Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
131g
Fat
61g
Carbs
17g
