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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As others have mentioned, the flavor of the original recipe is rather on the light side. For...