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Pot of Luck Cookies, Coffee Cookie Filled with Irish Cream White Chocolate, Egg Free, Plus Gluten Free Variation

Updated on March 6, 2014

Kiss me, I'm Irish Cream!

5 stars from 2 ratings of Irish Cream Pot of Luck Cookies

Cook Time

Prep time: 20 min
Cook time: 25 min
Ready in: 45 min
Yields: 24 mini cupcake sized cookies

If you don't want to use green food coloring, don't. These cookies are just as delicious white.

Ingredients

Coffee Cookie

1 teaspoon vanilla extract

2 teaspoons instant coffee granules

1/2 cup butter room temp

1/3 cup ricotta cheese

1/4 cup granulated sugar

1 cup flour


Irish Cream Filling

1 cup white chocolate chips

1/4 cup Irish cream liquid coffee creamer or Irish cream liqueur

Green food coloring

Gluten Free

Want to make these cookies Gluten Free like I did?
Use any basic pre blended gluten free flour. You can also make your own blend. My favorite is a mix of 6 cups regular rice flour, 2 cups potato starch and 1 cup tapioca flour (also called tapioca starch). Simply substitute the gluten free flour for the regular flour in this recipe. There is no need to add anything else such as xanthan gum, guar gum or baking powder.

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All the wet ingredients and sugar blended until smoothFinished dough ready for the pan.... try not to eat too much!Ready to melt.
All the wet ingredients and sugar blended until smooth
All the wet ingredients and sugar blended until smooth
Finished dough ready for the pan.... try not to eat too much!
Finished dough ready for the pan.... try not to eat too much!
Ready to melt.
Ready to melt.

Instructions

  1. In a small bowl combine the vanilla extract with the instant coffee granules and stir until mostly dissolved.
  2. In a medium mixing bowl combine butter, ricotta, sugar and vanilla-coffee mixture. Combine until smooth.
  3. Add flour and mix until a nice dough forms.
  4. Use your hands to form dough into 1 inch balls and place each into a spot in a 24 count mini cupcake pan. As delicious as this dough is to eat raw try to refrain, you'll need just about all of it to make all 24 cookies.
  5. Use your finger to press each ball into a the bottom and up the sides of each mini cupcake space. It should form a nice little cup for your filling later.
  6. Bake in a preheated 325'F oven for about 16-18 minutes. They will get slightly puffy with a little extra golden color around the top and dry looking.
  7. While the cookies are baking make the filling. At this point you need to decide if you want these to be alcoholic or not. The filling is not cooked so all alcohol content will remain in the filling. In a small saucepan or double boiler add all filling ingredients, white chocolate chips and your choice of coffee creamer or liqueur.
  8. Gently melt over low heat while stirring constantly. Remove from heat as soon as all the chips appear melted. Add as much green food coloring as you need to reach the desired shade of green. Set aside.
  9. After removing the cookies from the oven let them sit in the pan for about 5 minutes then transfer to a cooling rack and fill with a generous teaspoon of the Irish cream filling.
  10. Cool in a refrigerator for 3 hours before serving.
Half without food coloring and half with... both equally delicious!
Half without food coloring and half with... both equally delicious!

Comments

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    • Thelma Alberts profile image

      Thelma Alberts 2 years ago from Germany

      This looks delicious and easy to make. Thanks for sharing the recipe.

    • Mama Kim 8 profile image
      Author

      Sasha Kim 3 years ago

      I have to say of all the pot of luck cookie flavors I made... this was my favorite! Thank you Alicia, you have great taste ^_^ lol

    • Mama Kim 8 profile image
      Author

      Sasha Kim 3 years ago

      My thoughts exactly Glimmer! Thank you ^_^

    • Mama Kim 8 profile image
      Author

      Sasha Kim 3 years ago

      Thank you PegCole! They were certainly a hit! Great party food ^_^

    • Mama Kim 8 profile image
      Author

      Sasha Kim 3 years ago

      Thank you Vespawoolf!! Gluten really is good to avoid, glad to hear you do ^_^

    • vespawoolf profile image

      vespawoolf 3 years ago from Peru, South America

      It's so nice to see you back, Mama Kim! Although I'm not sensitive to gluten (as far as I know), I do try to avoid it as much as possible so would probably use a gluten-free blend such as you suggest. Thank you for sharing!

    • PegCole17 profile image

      Peg Cole 3 years ago from Dallas, Texas

      These look so tasty and just the right size, too. They're beautiful for any holiday using a different color for the filling. Thanks for this useful recipe and great instructions.

    • Glimmer Twin Fan profile image

      Glimmer Twin Fan 3 years ago

      Ooh these look good and very festive. One could color the filling to match the event. Thanks for a great recipe. Shared around.

    • AliciaC profile image

      Linda Crampton 3 years ago from British Columbia, Canada

      I love the idea of mixing the flavors of coffee, ricotta cheese and Irish cream liqueur! Thanks for the recipe.

    • sangre profile image

      Sp Greaney 3 years ago from Ireland

      What a great idea using ricotta cheese. Super healthy and low in fat. Great snack for parties too.