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Reviewed: Oct. 1, 2008

These cookies had a very unique taste they were nice and flaky not overly sweet so maybe an icing would be good I'd say if you like Irish cream then these are worth trying.

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Reviewer:

Kaitlin

	Cooking Level: Beginning Home Town: Pinon Hills, California, USA Living In: Phelan, California, USA
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Reviewed: Mar. 21, 2008

I doubled the Irish Cream as others had suggested. I made the first batch of cookies as drop cookies and they weren't so good. I rolled out the rest and they still weren't so good. They were just bland.

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Reviewer:

Marie


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Reviewed: Mar. 19, 2008

I did not like these cookies. I had high hopes for this recipe, as I made the changes suggested by other reviewers--including doubling the amount of Irish creme liqueur and frosting them with cream cheese frosting (mixed with Bailey's and sugar)--to make them less bland. However, they still weren't very good. The cookies were too thick and they didn't taste very good--and I like Irish Cream. Don't bother making these--next St. Patrick's Day I will just make sugar cookies in the shape of Shamrocks and forget it.

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Reviewer:

Liz

	Cooking Level: Expert Home Town: Half Moon Bay, California, USA Living In: San Jose, California, USA
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Reviewed: Mar. 17, 2008

We made these for our Culinary Arts class, and could not use the Irish Creme(alcohol), so we substituted Irish Creme coffee creamer(the liquid kind). The texture was great, the flavor lacked a little, but overall, good for a sugar cookie recipe. I would like to try frosting these using the coffee creamer as the milk in the buttercream frosting, to see if the flavor is enhanced.

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Reviewer:

MLee


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Reviewed: Dec. 28, 2007

As others have mentioned, the flavor of the original recipe is rather on the light side. For a richer Irish Cream Flavor, double the Irish Cream to One (1) full cup, and also increase the whole egg plus one egg yolk to two full eggs. I found no need to mix the egg yolk into the batter prior to adding the whole egg; just add the whole eggs all at once. With this new formulation, the batter, immediately after mixing, is soft enough to be scooped into a piping bag and piped onto the cookie sheets. Done so, baked for the recommended time, makes excellent cookies with no need to refrigerate for hours and roll out the dough.

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Reviewer:

Leo M. Lalande

	Cooking Level: Intermediate Living In: Kitchener, Ontario, Canada
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Reviewed: Nov. 20, 2007

It was grat dough to work with! Super easy! I was able to FIX the "BLAND" flavour by adding 1/4th cup of Butterscotch Schanpps, just that little amount adds a wonderful sweetness to it that makes you want more! JUST ADD A 1/4 CUP BUTTERSCOTCH SHNAPPS and USE 3/4 CUP BAILY'S IRISH CREAM, and it is wicked yummy! My Family Loves it, the cookies didn't last 15 mintues once I brought them out! So Make a double batch!

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Reviewer:

Samantha D.


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Reviewed: Aug. 2, 2007

VERY BLAND. NEEDS icing (mix cream cheese, icing sugar, and baileys)

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Reviewer:

Jessica

	Cooking Level: Intermediate Home Town: Mineville, Nova Scotia, Canada
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Reviewed: May 2, 2007

I made the dough before I hit the sack, and baked them in the morning, which was a lot of fun. It was easy to make, and the dough was great to work with. But, the final product was rather disapointing. Nice and smooth, but not to great on flavor. The irish cream was hardly noticable. In order to spice thing up, I split the cookies in half and made them into sanwhich cookies, using the Sugar Cookies Frosting as my midle. I switched the milk+vanilla to irish cream, and it came out great!

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Reviewer:

aragonzo

	Cooking Level: Expert Home Town: Frankfurt Am Main, Hessen, Germany Living In: Tel Aviv, Mehoz Tel-Aviv, Israel
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