December 12, 2011

Christmas Cookie Exchange

Tis the season for giving, baking and eating and I have started mine off with a bang!! As part of the IFBA's Christmas Cookie Exchange Farmer Melly and I exchanged our favourite christmas recipes. She sent me her Baileys Irish Cream and Chocolate Cookies recipe  which makes amazing american size cookies and which have a lovely festive kick.

This recipe calls for Baileys but if you dont have baileys you could try it with another liqueur such as creme de menthe, coffee liqueur or whatever you like. I used Coole Swan, an Irish liquer from Co. Cavan. The recipe was given to me in cup quantities so a cup is approximately 225 grams. The recipe is quite dense so use a LARGE bowl and if you have a mixer instead of hand one use that as I really thought my hand mixer was going to die of exhaustion. I actually gave up using it at the end and got the hands in instead. The end result was worth it though and I have been asked all week to make them again!

I also think that this recipe would be quite versatile perhaps leaving out the cocoa and chocolate chips  and adding cranberries and white chocolate which I will have to try out myself this weekend and keep the family happy!!
The cookies also looked wonderful all wrapped up as edible gifts. 
My own recipe was for my Granny Salisbury's Chocolate Coconut Pyramids and if you would like to see how Farmer Melly got on with them have a look at her blog

So if you are looking for something new to add to your Christmas Cookie plate or as impressive edible gifts then this is a great recipe to add to your collection.

Baileys Irish Cream and Chocolate Cookies
  • 3 tablespoons of Baileys Irish Cream Liqueur
  • 1 cup butter, softened
  • 3/4 cup packed brown sugar
  • 1 cup white sugar
  • 2 eggs
  • 2 1/2 cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups chocolate chips


  1. Preheat oven to 300 degrees F (150 degrees C).           
  2. In a large bowl, cream together the butter, brown sugar, and white sugar. Gradually add eggs and Baileys while mixing. Sift together the flour, cocoa, baking soda, and salt; stir into the creamed mixture. Finally, stir in the chocolate chips.
  3. Drop dough by rounded tablespoonfuls onto a cookie sheet. Cookies should be at least 2 inches apart. Bake for 23 to 25 Minutes.  Immediately transfer cookies to cooling rack after baking. These keep well at room temperature or refrigerated.


    1. Yum, I suppose you could really make these all year round :)
      Look amazing.

    2. Thanks they were I have been asked to make them again and again! They didn't last very long the first time at all.

    3. My kinda recipe, bookmarking this for later in the week, can't wait!

    4. Thanks Caroline it's a wonderfully easy recipe to make especially if you are lucky enough to have a lovely new mixer :)

    5. A recipe from The Purple page for my purple mixer so!!! :-)

    6. Just found your blog through the IFBA. I'm lovin' this recipe, biscuits look fab!

      1. Hi Claire

        Thanks a million. They take a bit of mixing aright but they really are worth the effort :)