St. Patrick's Day Cookies

I wasn't entirely sure it was possible to squeeze three different types of alcohol--Guinness, Jameson, and Bailey's--into a single cookie recipe. It took a practice run, but I think I got it this time.

Drum roll please: St. Patrick's Day Cookies, A.K.A. Irish Car Bomb Cookies.

The biggest challenge with this recipe was that all the key flavors were liquids. I was a bit stumped, but then it hit me. I'd have to concentrate the flavors by reducing them over heat (and hopefully not setting my apartment ablaze in blue, alcohol-fueled flames in the process.)

Guinness seemed like the obvious choice for reducing over heat because I just couldn't imagine a stronger flavor than straight-up whiskey. (I'm getting that "ick, booze" scrunched-up face just thinking about it.) With that settled, I decided to use the Jameson the same way I would an extract, meaning only a tablespoon's worth. Then I was left with the Bailey's to incorporate into the recipe. I didn't think there was enough room left inside the cookie for another wet ingredient, so I decided to baste the dough balls with Bailey's before I popped them in the oven. Huzzah! I had my plan.

With the booze taken care of, I focused on the rest of the flavors. I decided to add some currants and chocolate chips to the recipe because I had them on hand and because I thought they would add a good sweet element to contrast with the rich, savory Guinness. For some background spiciness, I added a wee bit of cinnamon, ginger, and black pepper.

This is a pretty sturdy dough, so you might want to smoosh the dough balls a little with a spatula about halfway through baking to get a flatter cookie.

Makes 2 1/2 dozen cookies. (To see this recipe in process, check out Picturing St. Patrick's Day Cookies.)

Creamables	1 stick butter 1 cup dark brown sugar
Wet Ingredients	1 1/2 cups Guinness reduced over heat to 1/2 cup 1 egg yolk 1 tablespoon Jameson whiskey 1 teaspoon vanilla
Dry Ingredients	2 1/4 cups oatmeal 1 1/2 cups flour 1 cup chocolate chips 1 cup currants 1/4 teaspoon cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon black pepper 1/4 teaspoon baking soda 1/4 teaspoon salt
Topping	Bailey's

1. In a small saucepan, simmer 1 1/2 cups of Guinness over medium heat. Reduce the 1 1/2 cups of Guinness down to 1/2 cup. Set aside to cool for Step 3.
   
2. In your Kitchen Aid or a large mixing bowl, cream together the creamables.
3. In a small bowl, whisk together the wet ingredients and then add to the creamables. Mix together until smooth.
   
4. In another large mixing bowl, add the dry ingredients. Using a spatula, fold together until evenly distributed. Slowly add the dry ingredients to the creamables and wet ingredients. Mix until evenly combined.
5. Preheat oven to 350º.
6. Shape dough into balls--about 2 tablespoons each.
7. Place dough balls about 2 inches apart on Silpat- or parchment paper-lined cookie sheets.
8. Baste the dough balls with Bailey's.
9. Bake at 350º for 12-15 minutes or until golden brown. (For flatter cookies, smoosh the dough balls a little with a spatula about halfway through baking.) Remove the cookie sheets from the oven and let stand for 5 minutes. Then place cookies on wire racks to cool.