IRISH CREAM COOKIES

20 tablespoons unsalted butter, room temperature

3/4 cup granulated sugar 3/4 cup light brown sugar,

lightly packed

4 cups all-purpose flour 2 teaspoons baking

powder

1 1/2 teaspoons salt

1/4 teaspoon nutmeg 2 eggs

1/4 cup Irish cream liqueur Coarse sugar, for sprinkling on cookies In the bowl of a mixer fitted with paddle attachment, cream butter, granulated sugar and brown sugar using medium speed until light and fluffy, about 5 minutes. Scrape down the bowl several times to ensure even mixing.

In a medium bowl, whisk together flour, baking powder, salt and nutmeg.

When butter mixture is creamed, add the eggs, one at a time. Scrape the bowl down and mix another 5 minutes. Turn mixer speed to low and slowly add flour mixture just until incorporated. Scrape down sides. Add liqueur and mix just until incorporated.

With a rubber spatula, scrape down the bowl, paying close attention to the bottom and what’s left on the paddle.

Fold batter together until there is no trace of butter streaks.

Use a 2-ounce scoop and scoop dough out onto a greased rimmed baking sheet, leaving room for cookies to spread. Sprinkle with sugar.

Cover and chill at least 2 hours.

Preheat oven to 325 degrees. Flatten cookies to 1/2-inch thick and bake 16 minutes, rotating pans halfway through. Bake until just golden.

Cool on wire rack completely before assembling sandwiches. Makes 20 cookies.

Per cookie: 257 calories (percent of calories from fat, 44), 3 grams protein, 32 grams carbohydrates, 1 gram fiber, 12 grams fat (7 grams saturated), 52 milligrams cholesterol, 220 milligrams sodium.