Monday, January 14, 2013
Dirty Girl Scouts
In mid-November, I was honored to participate in the online bake sale, Cookies for Kelly, supporting a victim of Hurricane Sandy. Kelly and her family lost just about everything, and I was glad to be able to directly support someone in this way. My donation to the bake sale were two batches of these cookies, Dirty Girl Scouts. The cookies came from a new favorite and fairly recent addition to my cookbook collection, The Boozy Baker: 75 Recipes for Spirited Sweets, by Lucy Baker. It was gifted to me last year by my friend Erica at our Christmukkah celebration, and everything I've made from this book has been simply marvelous. As I've posted before, I couldn't believe that I've never posted anything I've made from the book, but that's what happens when you disappear from the blogging community for 8 months. Whoops.
These are great cookies. They are chocolaty, chewy, with a touch of espresso powder. The glaze is made from Bailey's Irish Creme, Kahlua, a splash of Creme de Menthe, and powdered sugar. To finish them off, each cookie is topped with a Junior Mint. Much like the cocktails of the same name, these cookies are a delightful way to top off your Monday.
Dirty Girl Scouts
(Barely adapted from The Boozy Baker)
For the cookies:
2 sticks unsalted butter, softened
1 c. granulated sugar
1/2 c. packed brown sugar
2 large eggs
1/2 tsp. vanilla extract
2 tsp. instant espresso powder
2 c. all-purpose flour
2/3 c. unsweetened cocoa powder
1 tsp. baking soda
1 tsp. salt
For the glaze:
1 1/4 to 1 3/4 c. powdered sugar
2 T. Irish cream liqueur
1 T. coffee liqueur
1 T. creme de menthe
32 Junior Mint candies
Heat the oven to 325* F. Line two baking sheets with parchment paper.
In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugars until light and fluffy, about 3 minutes. Add in the eggs, vanilla, and espresso powder. Beat to combine, scraping down the sides of the bowl as necessary.
In a separate bowl, mix together the flour, cocoa powder, baking soda, and salt. In 2-3 batches, gradually add the dry ingredients to the wet mixture, scraping down the sides of the bowl as necessary.
When fully combined, drop the dough onto the baking sheets as rounded balls, 2-3 T. each. Spacing them approx. 2 inches apart. Bake approximately 15 minutes, until cookies have spread. Cool on the baking sheets for 10 minutes, then transfer to wire racks to cool completely.
While cookies are baking, make the glaze. In a small bowl, whisk together the liqueurs with the sugar until smooth. Drizzle about a teaspoon of the glaze in the center of each cookie, letting it spill out and over the sides, if necessary. Press a Junior Mint into the center of each cookie and let the glaze set.