Whiskey, coffee, and heavy cream lend these oatmeal sandwich cookies an Irish pedigree—and a definite sense of mischief. We found that adding an extra half-cup of confectioner’s sugar to the icing made it easier to spread. Although we sandwiched the cookies with the icing, we decided not to coat the cookies with it as they were sweet enough already.
Gourmet’s Favorite Cookies: 1941-2008. Although we’ve retested the recipes, in the interest of authenticity we’ve left them unchanged: The instructions below are still exactly as they were originally printed. Learn how to roll out thin cookie dough—with no mess and no extra flour.In a bowl beat 1 stick (1/2 cup) butter, softened, with 1/4 cup sugar until the mixture is fluffy. Beat in 2 teaspoons each of Irish whiskey and strong coffee and 1 teaspoon heavy cream. Add 2 cups quick-cooking oats and 1 cup flour sifted with 1 teaspoon double-acting baking powder and combine the mixture to form a dough. Roll out the dough 1/8 inch thick on a floured surface and with a 2 1/4-inch cutter cut out rounds. Bake the rounds on a buttered baking sheet in a preheated moderate oven (350° F.) for 15 minutes, or until they are lightly colored. Transfer the rounds to a rack and let them cool.
In a small bowl combine 2 teaspoons each of Irish whiskey and strong coffee and 1 teaspoon heavy cream. In a bowl combine 1 cup confectioners’ sugar, sifted, and the coffee mixture, stir in 3 teaspoons boiling water, a little at a time, and beat the icing, adding a few drops more water if necessary, until it is smooth and of spreading consistency. Spread half the rounds thinly with the icing, top them with the remaining rounds, and coat the cookies with the icing. Transfer the cookies to a rack and let the icing set. Makes about 18 cookies.
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