St. Patrick’s Day has approached faster than I anticipated, plus daylight savings time has left me a little more sleepy than usual. I’m completely in need of some caffeine.

This drink is the perfect weekend pick me up.  Sip it this weekend and enjoy the gorgeous weather as you watch the parade from the comfort of you couch sitting in your pajamas.  (Sounds like a perfect morning to me.)

I found these cookie cutters at Home Goods.  If you can’t find them online, use a small shamrock cookie cutter and cut a small piece out of each cookie to help it stay on the cup before baking.

Enjoy!

Thanks,

Lauren

This rolling pin is very special to me, it’s personalized with an “L” and was made for me by my uncle.

Irish Coffee With Vanilla Shamrock Cookies

Ingredients:

For the coffee:
8oz coffee
1/2oz mint liquor
2oz baileys
whipped topping

For the cookies:

1 1/2 cup flour
1/2 cup butter
2/3 cup sugar
1 egg
1 teaspoon vanilla

For the icing:

3 to 3 1/2 cups confectioners sugar
1 teaspoon lemon juice
1 teaspoon vanilla extract
3 egg whites
green food coloring
sprinkles

Directions:

For the coffee:
In a cup, pour mint liquor into a mug. Add the coffee. Slowly pour the Bailey's on top of the coffee. Top with a big scoop of whipped cream.

For the cookies:
Cream together the butter and sugar. Add the egg and vanilla. Add the flour. Chill. Roll out and bake at 350 degrees for 7-10 minutes.

For the icing:
In the bowl of a mixer, beat the egg whites until frothy. Add the lemon and vanilla. Slowly add in the confectioner's sugar a little at a time until there are no lumps and you have the desired consistency.

You want to be able to spread the icing on the cookies but you don't want it to be too thin that it won't hold its shape. Add the food coloring to desired color. Spread on the cooled cookies and decorate with sprinkles