Side Pannel
Irish Tipsy Trifle
Ingredients List
- ----------------------------------COOKIES----------------------------------
- 3/4 c Unsalted butter
- 2 1/2 c Rolled oats
- 1 c Packed light brown sugar
- 1 lg Egg
- 2 ts Pure vanilla extract
- 1/2 c All-purpose flour
- 1/2 ts Baking soda
Directions
WHISKEY WHIPPED CREAM
1 c Whipping cream; well chilled
2 tb Light brown sugar; free of
-lumps
1 tb Confectioners' sugar
1/4 c Plus
2 tb Irish whiskey
3 tb Caramel ice cream topping
This is a potent pairing of buttery, chewy oatmeal cookies with an
indulgent amount of whiskey-spiked whipped cream. The cookie recipe is a
great one for the files, worth making even if you're not going to make the
trifle.
1. For cookies, heat oven to 375 degrees. Grease a baking sheet(s). Melt
the butter in a large skillet; add the oats. Cook, stirring often, until
they begin to brown, 2 to 3 minutes. Let cool.
2. Beat the brown sugar, egg and vanilla with an electric mixer on high
speed until smooth. Mix in the flour and baking soda on low speed. Add the
cooled oat mixture and mix only to combine. Batter can be used immediately
or chilled overnight.
3. Drop the batter onto prepared sheet(s), using a tablespoon of batter for
each one, spacing them 3 inches apart. Bake until golden, 9 to 12 minutes.
Cool on sheet for one minute; transfer to a wire rack to cool. (Makes 24
cookies; you will use 12 for the recipe.)
4. For cream, beat the cream with an electric mixer until it begins to
thicken. Add both sugars and continue beating until it holds soft peaks.
Add
1/4 cup whiskey and mix well.
5. To serve, break a cookie into coarse pieces into each of six dessert
goblets; drizzle each one with a teaspoon of whiskey. Top with a spoonful
of cream, another broken cookie, another teaspoon of whiskey and another
spoonful of cream. Drizzle top with a small swirl of caramel topping and
serve at once.
1 c Whipping cream; well chilled
2 tb Light brown sugar; free of
-lumps
1 tb Confectioners' sugar
1/4 c Plus
2 tb Irish whiskey
3 tb Caramel ice cream topping
This is a potent pairing of buttery, chewy oatmeal cookies with an
indulgent amount of whiskey-spiked whipped cream. The cookie recipe is a
great one for the files, worth making even if you're not going to make the
trifle.
1. For cookies, heat oven to 375 degrees. Grease a baking sheet(s). Melt
the butter in a large skillet; add the oats. Cook, stirring often, until
they begin to brown, 2 to 3 minutes. Let cool.
2. Beat the brown sugar, egg and vanilla with an electric mixer on high
speed until smooth. Mix in the flour and baking soda on low speed. Add the
cooled oat mixture and mix only to combine. Batter can be used immediately
or chilled overnight.
3. Drop the batter onto prepared sheet(s), using a tablespoon of batter for
each one, spacing them 3 inches apart. Bake until golden, 9 to 12 minutes.
Cool on sheet for one minute; transfer to a wire rack to cool. (Makes 24
cookies; you will use 12 for the recipe.)
4. For cream, beat the cream with an electric mixer until it begins to
thicken. Add both sugars and continue beating until it holds soft peaks.
Add
1/4 cup whiskey and mix well.
5. To serve, break a cookie into coarse pieces into each of six dessert
goblets; drizzle each one with a teaspoon of whiskey. Top with a spoonful
of cream, another broken cookie, another teaspoon of whiskey and another
spoonful of cream. Drizzle top with a small swirl of caramel topping and
serve at once.
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