Irish Cream Sandwiches Recipe

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Irish Cream Sandwiches
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Ingredients:

Directions:

  1. Combine 3/4 cup butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and vanilla; continue beating until well mixed. Reduce speed to low; add flour, cocoa and salt. Beat until well mixed.
  2. Divide dough in half; shape each half on lightly floured surface into 8-inch long square log with 1 1/2-inch sides. Wrap in plastic food wrap; refrigerate until firm (2 hours or overnight).
  3. Heat oven to 325°F Cut logs into 1/4-inch square slices with sharp knife. Place squares 1 inch apart onto ungreased cookie sheets. Bake for 6 to 8 minutes or until set.
  4. Combine powdered sugar and 1/4 cup butter in small bowl. Beat at low speed, adding enough liqueur for desired spreading consistency. Spread about 1 teaspoon filling on cookie, top with second cookie. Press together gently. Sprinkle with powdered sugar, if desired.
  5. Make Ahead: Prepare cookies as directed; cool completely. Freeze in airtight container up to 1 month. When ready to use, thaw cookies completely. Prepare filling and assemble cookie sandwiches as directed.
  6. Recipe Tip
  7. Make sure not to slice the cookie dough too thick or the cookies will not be crisp.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1241.39 Kcal (5197 kJ)
Calories from fat 623.66 Kcal
% Daily Value*
Total Fat 69.3g 107%
Cholesterol 108.62mg 36%
Sodium 983.84mg 41%
Potassium 2064.55mg 44%
Total Carbs 148.83g 50%
Sugars 81.13g 325%
Dietary Fiber 4.49g 18%
Protein 14.43g 29%
Vitamin A 0.4mg 13%
Iron 2mg 11%
Calcium 88.1mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 29.8
    Points
  • 35
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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