Irish Cream Sugar Cookies

These are deliciously soft, moist sugar cookies with the creamy richness of Irish Creme.  I made these for St. Patrick's Day and chose a cookie press design that looked similar to shamrocks. 

Prep time: 2 hours to chill, 30 mins to prep

Cook time: 11 mins

INGREDIENTS:

1 cup butter, softened

1 1/2 cups white sugar

1 tsp vanilla extract

1 egg yolk

1 egg

1/2 cup Irish cream liqueur

4 cups all-purpose flour

1 tbsp baking powder

1/2 tsp salt

DIRECTIONS:

Cream together butter and sugar until fluffy.  Beat in vanilla and egg yolk until combined, then beat in egg; beat until smooth.  Pour in Irish cream, and beat until incoporated.

Sift together flour, salt, and baking powder.  Stir into butter mixture until evenly mixed.  Form into a flatted ball, wrap well with plastic wrap and refrigerate 2 hours to overnight.

Preheat oven to 350 degrees F.  Line two baking sheets with parchment paper.

Roll dough out to 1/4 inch thickness on a floured work surface.  Cut into shapes using cookie cutters or cookie press and place onto prepared baking sheets.

Bake in preheated oven until golden brown around the edges, 6-11 minutes.  Cool on wire rack until they reach room temperature.