Monday, August 30, 2010

Irish Tipsy Trifle (good cookie recipe)

¾ c. unsalted butter
2 ½ c. rolled oats (mix w/ Irish Oatmeal)
1 c. packed brown sugar
1 lg. egg
2 tsp vanilla
½ c. flour
½ tsp soda

(375 degrees) Grease cookie sheet. Melt butter in large skillet. Add oats. Stir often til it begins browning (2-3 mins) Let cool. Beat brown sugar, egg, vanilla on high until smooth. Mix in flour and soda on low. Ad oats and mix only to combine. Use immediately or chill overnight. Drop on prepared sheet, use 1 Tbsp. batter each cookie. Space 3” apart. Bake til golden about 9-12 mins. Move to wire rack.

Whipped Cream Topping:
1 c. whipping cream, well chilled
2 T. brown sugar, no lumps
1 T. powdered sugar
¼ c. + 2 T Irish Whiskey (?)
3 T. caramel ice cream topping

Beat cream til it begins to thicken. Add sugars, continue beating til it holds soft peaks. Add flavor (whiskey?), mix well.

To serve: break cookie into coarse pieces in six dessert goblets. Drizzle with 1 tsp. whiskey. Top w/ cream, repeat. Finish w/ cream, drizzle caramel on top. Serve immediately.

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