Naughty and Nice: Guinness cake cookies with Irish whiskey icing

Guinness cookies with Irish whiskey frosting

Naughty and Nice Guinness and Irish Whiskey Cookies

What’s better than chocolate? Chocolate with Guinness in it. And what’s better than buttercream frosting? Buttercream frosting with whiskey in it.

For this year’s company holiday cookie bake-off, I adapted one of my favorite cupcake recipes: the Guinness Gasm by Team Mustache (SF Food Wars).

I’ve always deviated from their frosting recipe by using whiskey instead of Bailey’s Irish Cream, but I made a few other changes to create a more cookie-like option. It’s easier to travel with because you don’t have to worry about squishing your dainty cupcakes and can add the frosting when you reach your holiday destination. Or stay home and stuff your face. Whichever.

Without further ado, here’s my Guinness Gasm holiday tribute recipe. Since I’m no pro, just an enthusiast, I invite anyone to improve on my slight modifications and submit your suggestions in the comments.

Naughty & Nice Guinness Cake Cookies with Irish Whiskey Icing

Makes about 40 cookies

Cookies:

  • 1 cup Guinness
  • 1 cup unsalted butter
  • 3/4 cup unsweetened cocoa powder
  • 2 1/4 cups all purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 eggs
  • 1/3 cup sour cream

Chocolate coating:

  • About 8 oz bittersweet chocolate, tempered and kept at about 90 F  OR 1 bar Plymouth Pantry Almond Bark* chocolate baking bar, melted (Cooking For Engineers thoroughly explains chocolate tempering)

Frosting:

  • 3 to 4 cups confectioners sugar
  • 1/2 cup room-temperature, unsalted butter
  • 2 tablespoons half and half or milk
  • 2-4 tablespoons Tullamore Dew or Jameson Irish Whiskey

1. Preheat oven to 350 F.

2. Cut the butter for the cookies into large chunks and put in a medium saucepan on medium heat. As the butter begins to melt, add the Guinness and stir gently. Bring to a simmer.

3. While the Guinness & butter mixture is heating, combine the flour, sugar, baking soda and salt in a large bowl.

4. Remove the Guinness & butter from heat and whisk in the cocoa powder until smooth. Allow to cool.

5. While the Guinness & butter is cooling, whisk together 1 egg and the sour cream in a small bowl until smooth. Add this to the Guinness & butter and mix until just combined.

6. Add this Guinness & butter mixture to the flour/baking soda/salt, stirring with a spatula until just combined.

7. Place regular size muffin cups in rows on a flat baking sheet (you’ll probably need two sheets if you plan to use all the batter). Put 1 tablespoon of batter in each cup.

8. Bake for 10-15 minutes at 350 F. Allow to cool completely after you remove them from the oven.

9. While the cookie-cakes cool, start tempering your chocolate or melting the Almond Bark bar on the stovetop or microwave (to melt in the microwave, break into a few pieces and heat on high for 90 seconds. Stir and heat at 15 second intervals, stirring inbetween, until all the chocolate is melted).

10. Once the cookies-cakes have totally cooled (you can also put them in the fridge or freezer if you’re impatient), remove them from the muffin cups. This part is tricky to explain, but it’s a simple concept: the bottom of what would have been a muffin or cupcake will be the top of your cookie. So you want to dip the rounded “bottom” of each cookie-cake into the melted chocolate, then place it “bottom up” to dry. As you dip each cookie, place them on a sheet of waxed paper to cool. The chocolate will harden on its own.

11. This step isn’t necessary for taste, but once all the chocolate on the cookies was hardened I dipped a butter knife in the remaining melted chocolate and drizzled it on top of the cookies. Just for looks.

Now on to my favorite part: the frosting.

12. Put the room temperature butter into a large bowl preferably with a rounded bottom (some bowls are flatter on the bottom and the butter gets stuck in the crevices). Using an electric mixer, whip the butter until it’s creamy. Then add 3 cups of confectioner’s sugar, one cup at a time. Keep mixing until it reaches a fine crumb consistency.

13. Add 2 tablespoons of half and half or milk and mix. Then add 2 tablespoons of whiskey. And another two tablespoons. Hell, add two more. Add as much as you want and liberally taste test if you want. The frosting should be thick but a little airy. If it becomes too liquidy, just add more confectioner’s sugar a little at a time. And if it becomes too thick, just add more whiskey.

14. Decorate the top of your cookies and enjoy!

I find these cookies to be even better the next day as the cake gets a little more moist and the frosting develops a delicate but crisp outer layer as it dries.

*Wal-Mart seems to be the most likely place to find this, depending on where you live. You could also use chocolate candy melts which are sold with the “make your own candy” stuff, though I personally don’t like the flavor of these.

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Categories: dessert recipes, Holiday Recipes

Author:literatrue

I'm a writer of web content and advertising copy in the interactive space. I'm kind of a geek, but I like other stuff, too. My passions and loves include cooking and food, travel, music, and reading; my husband & favorite architect Jonathan; my wonderful family and friends; and my loyal, quirky dog.

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