Shelly's Recipe

IRISH COFFEE CRUNCHIES

Category: Cookies

1/2 cup butter, softened
1/4 cup sugar
4 teaspoons Irish whiskey, divided
4 teaspoons strong coffee, divided
2 teaspoons heavy cream, divided
2 cups quick-cooking oats
1 cup flour, sifted
1 teaspoon double-acting baking powder
3 teaspoons water, boiling

Preheat oven to 350. In a bowl beat butter with 1/4 cup sugar until the mixture is fluffy. Beat in 2 teaspoons each of Irish whiskey and strong coffee and 1 teaspoon heavy cream. Add 2 cups quick-cooking oats and 1 cup flour sifted with 1 teaspoon double-acting baking powder and combine the mixture to form a dough. Roll out the dough 1/8 inch thick on a floured surface and with a 2 1/4-inch cutter cut out rounds. Pleace on cookie sheet. Bake for 15 minutes, or until they are lightly colored. Transfer the rounds to a rack and let them cool.

In a small bowl combine 2 teaspoons each of Irish whiskey and strong coffee and 1 teaspoon heavy cream.

In a bowl combine 1 cup confectioners sugar, sifted, and the coffee mixture, stir in 3 teaspoons boiling water, a little at a time, and beat the icing, adding a few drops more water if necessary, until it is smooth and of spreading consistency.

Spread half the rounds thinly with the icing, top them with the remaining rounds, and coat the cookies with the icing. Transfer the cookies to a rack and let the icing set. Makes about 18 cookies.