Adapted from The Gourmet Cookie Book; this is a very dry dough that must be vigorously kneaded to come together. Because of this is it is easy to roll out but also a little frustrating as it tears easily. Just patch the pieces up and proceed, it will be fine.
Ingredients
the cookie:
½ cup (1 stick) unsalted butter, room temperature
¼ cup sugar
2 t Irish whiskey
2 t espresso (I used instant espresso to make it)
1 t heavy cream
1 vanilla
2 cups quick cooking oats or old fashioned oats that have been pulsed in a food processor until broken up
1 cup AP flour
¼ t salt
1 t baking powder
the filling:
⅜ cup (1/4 cup plus 2 T) heavy cream
2 t instant espresso
4 oz white chocolate, chopped (use a good white chocolate with cocoa butter)
Instructions
Preheat the oven to 350 F. Whisk together the flour, salt and baking powder and set aside.
Beat the butter and sugar until fluffy. Add the Irish whiskey, espresso, heavy cream and vanilla and beat until well combined. Add the oats along with the flour mixture and mix until combined. Knead to finish the mixing.
Roll out the dough ⅛-inch thick on a lightly floured surface. Using a cookie cutter of about 2¼-inch diameter, cut out the shape of your choosing and place on a cookie sheet lined with parchment paper or silicone.
Bake for 15 minutes, until lightly colored. Let cool on the cookie sheet for 3 minutes and then transfer to a cooling rack. Let cool completely before frosting. Drizzle extra ganache on top of the cookies if desired.
Recipe by The Spiced Life at https://www.thespicedlife.com/irish-coffee-heart-crunchies/