Irish Coffee & Blarney Stone Cookie Recipes

Irish Coffee &
Blarney Stone Cookie Recipes

Irish Coffee Recipe

1 cup (8-ounces) heavy cream
3 Tablespoons granulated sugar (divided)
6 cups hot black coffee
3/4 cup Irish whiskey

To make your whipped cream:
Beat the cream with 1 Tablespoon of sugar with an electric
mixer until soft peaks form.
Set aside.

Combine 2 Tablespoons sugar, coffee and whiskey
Stir well.
Pour into mugs and top with your whipped cream or top with a 8 large dollup of clotted cream. The cream floats on the top of the coffee
and dissolves slowly adding a delicious flavor...





Blarney Stone Cookies Recipe
orig courtesy:Land O' Lakes

Pre-Heat oven to 350°F

2 cups powdered sugar
1 cup butter, softened
1 egg
1 1/2 tsp vanilla
2 1/4 cups all purpose flour
2 egg yolks
2 Tbls water
1 1/2 cups peanuts, finely chopped

In a large bowl:
Combine powdered sugar, butter, egg and vanilla
Beat at medium speed for abt 3 minutes.
scraping bowl often, mix until light and fluffy.

Reduce speed to low.

Add flour, a little at a time
beat until well mixed from 1 to 2 minutes

Shape rounded teaspoonfuls of dough into 1-inch balls

In small bowl, beat egg yolks and water with fork until well mixed.

Dip balls of dough into beaten egg yolks, then into peanuts.
Place onto ungreased cookie sheets.

Bake for 12 to 16 minutes or until top
springs back when touched lightly.




Diary of a Kentucky Cook