Rather then make the old shamrock cutouts this year, I decided on Bailey's Irish Cream Chocolate Chip cookies. I found the recipe on Cooks.com. Note that the cookie uses cake flour instead of All Purpose. I too used cake flour...I know, I know, when do I typically follow a recipe completely, right? I had some on hand from a previous sponge cake recipe. Otherwise, I probably would have used All Purpose Flour. The cake flour gave the cookie a really fine crumb which worked well with the coconut and pecans.
I mixed the batter up after work one night with the intention of actually baking them the next day..but I did bake up a test batch of about 6 cookies immediately. Although the original recipe indicated that an ungreased cookie sheet would be fine, my test batch stuck a bit, so I used parchment paper when I baked the rest of the cookies.
Bailey's Irish Cream Chocolate Chip Cookies (adapted from Cooks.com)
1/2 cup butter
1/2 cup granulated sugar
1/2 cup dark brown sugar
1/2 cup Bailey's Irish Cream
1 teaspoon vanilla
2 1/4 cup cake flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup semi-sweet chocolate chips (I used Ghiradelli)
1 cup shredded coconut
1/2 cup chopped pecans
Pre-heat oven to 375 degrees.
Mix dry ingredients in medium sized bowl and set aside. In a separate, larger bowl, cream butter and sugars until fluffy. Beat in egg. Add in Bailey's and Vanilla. Blend the dry ingredients into the wet mixture. Stir in coconut, chocolate chips and pecans.
Drop cookies (about 1 tablespoon in size) onto parchment covered cookie sheet and bake for 8-10 minutes (if you want them a bit browner, go for 12 minutes). When cookies are done, remove from oven and cool on wire rack.