Here's the recipe for my St. Patrick's Day Cookies in process.
Reduce the Guinness by 2/3. Put 1 1/2 cups of Guinness in a small saucepan over medium heat, stirring occasionally, until you are left with 1/2 cup of liquid. Set aside to cool. (Did you know there's a ping-pong ball in these cans? I heard something rattling around inside the can, so I cut it open. Yup...a ping-pong ball.)
Cream the creamables. Butter and (surprise!) dark brown sugar.
Combine the wet ingredients. An egg yolk, some vanilla and Jameson whiskey, and the cooled, reduced Guinness.
Add the wet ingredients to the creamables. Mix.
Combine the dry ingredients and add them to the combined wet ingredients and creamables.
Scoop, baste, and bake. Baste each dough ball with some Bailey's. This dough doesn't spread much in the oven, so feel free to smoosh the dough balls with a spatula about halfway through baking if you want a flatter cookie. Don't let these get too brown because the Bailey's can scorch and become bitter. Beannachtam na Feile Padraig!
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