Thursday, March 17, 2011

Double Fudge Irish Cream Cookies


Just when you think I'm totally predictable...I lie! Well, okay, so I didn't really lie. I said I wasn't going to cook this week's dish until Saturday. (In case you missed it, a molten hot Pop Tart attacked my dominant hand Tuesday afternoon, and the thought of holding that hand over the stove held zero appeal for me.) And this isn't this week's dish. It doesn't even really count, because it's not a Top Chef recipe.

Anyway! Point is, it's St. Patrick's Day, and the Pioneer Woman blogged about these cookies on the Tasty Kitchen blog, and I just knew I was doomed. AND I used all the right ingredients in the correct quantities! *pats self on back*

I diiiiid do a few steps in my own way, though. I KNOW, I know. Things never turn out quite right unless I make things the way I'm supposed to. In this case, I chilled the dough for 2 hours instead of 3-4. I got impatient; what can I say? The directions also said to roll the dough into balls, but since I didn't chill it long enough, I gave up on the soft dough and just dropped the dough on the pan.

Oh, the pan! For the first batch, I actually used stoneware. The recipe didn't specify the type of pan, so I wanted to experiment. Since it's been so long since I used this pan, I couldn't remember if I needed to adjust baking time/temp. Turns out, I did. I nearly doubled the required back time using the stoneware, and below is how they turned out.

 Not very pretty. They taste fine, but they just look like they're not made very well. So, the second batch were baked on a standard cookie sheet (not dark). And below is how is a better version of these scrumptious treats.

The only thing I regret is not having a green plate on which to display them. Honestly, though, I really should use white for the photographs. But that's just SO not me. :^}


  1. Heat your stone wear before you put stuff in/on it. Put it in the oven when you preheat, it helps make the baking time normal. I want to make them!