Leprechaun Patties (Baileys Chocolate Mint Filled Sable Cookies)
Serves: ~ 30 cookie sandwiches
- 1 cup + 1 tablespoon flour, all-purpose
- 5 tablespoons unsweetened cocoa, powder
- ¼ teaspoon baking soda
- 8 tablespoons butter, unsalted, room temperature
- ⅔ cup sugar, best with our Vanilla Sugar
- ¼ teaspoon salt
- 1 egg yolk
- 4 ounces semi-sweet chocolate
- 2-3 tablespoons Baileys Irish Cream (alternatively 1 teaspoon vanilla)
- 4 tablespoons butter, unsalted, room temperature
- ¼ cup shortening
- 2 cups powdered sugar
- 1 teaspoon mint extract (alternatively 2 teaspoons vanilla extract)
- ~2 tablespoons milk
- green food coloring, optional
- Sift together flour, cocoa powder and baking soda. Set aside.
- In mixer beat butter, sugar and salt together until light and fluffy.
- Add egg yolk and Baileys (or vanilla) and mix well.
- Add dry flour/cocoa mix in batches until combined.
- Mix in semi-sweet chocolate (grated fine or pulsed as fine as you can get it in food processor first).
- Ball dough on plastic wrap and refrigerate for 30 minutes to chill.
- Roll out and punch cookies or roll into tube and cut cookies off (I went with between 1?4 and ⅛ inch cookies).
- Bake at 350 for about 8 minutes for thinner, 10 for thicker.
- Cool on pan until stiff enough to move.
- Place butter and shortening in mixer bowl and mix together.
- Slowly add powdered sugar and extract.
- When combined, beat on high speed for about 2-3 minutes until fluffy.
- Add milk by tablespoon until desired texture.
- Fill cooled cookies with cream.
- Enjoy! Visit SouthernFATTY.com for more.
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Recipe by Southern FATTY at https://www.southernfatty.com/leprechaun-patties/
3.5.3226