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Prep Time: 0 Minutes Cook Time: 17 Minutes |
Ready In: 17 Minutes Servings: 1820 |
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Happy St. Patty's Day. Celebrate with an Irish Quaalude cookie! The great thing about this cookie? You can eat and drive! Ingredients:
2 1/4 c flour |
1 tsp baking soda |
1 tsp salt |
1/2 tsp cinnamon |
1/2 lb butter, at room temperature |
3/4 c packed light brown sugar |
1/4 c granulated sugar |
1 pkg. (3.4 oz) vanilla instant pudding |
2 (large) eggs |
1 tbsp irish cream extract |
1 c dry roasted hazelnuts, coarsely chopped |
1 c milk chocolate chips |
1 tbsp. instant coffee granules (optional--for russian quaalude cookie) |
*irish cream extract may be found at these two sources: http://www.spicebarn.com and |
http://www.bickfordflavors.com |
Directions:
1. Preheat oven to 350 degrees.
2. Sift together first 4 ingredients into a large bowl. Set aside.
3. In a large mixer bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy. Add instant pudding, mixing well. Add eggs, Irish Cream extract, (and instant coffee granules, if desired) mixing until well blended. Scrape down sides of bowl as necessary. Slowly add flour, mixing well. Stir in chopped hazelnuts and milk chocolate chips until well blended.
4. Using a standard ice cream scoop (2 oz), or rounded tablespoons, drop dough onto an un-greased baking sheet.
5. For 2 oz cookie, bake at 350 degrees for 16-18 minutes. For rounded tablespoon-size cookies, bake 12-14 minutes. After one minute, transfer from pan to wire rack to cool.
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