Happy Saint Patrick’s Day!
I really wanted to try these before the holiday passed. Yes, I know I can make these any time, but it just feels better making them today. Plus, I got to do some baking with my little sister Nicole. It’s always fun spending time together. Add in chocolate cookies and a bit of Saint Patrick’s Day cheer and that’s a good day. 
There are actually two new cookies here. I’m calling them Stout Brown Bears and Irish Cream Paws. Those names might change. Any suggestions let me know! The Stout Brown Bears are soft, chocolate cookies made with an Irish extra stout beer and either milk chocolate chips or mint-and-chocolate chips. The Irish Cream Paws are a chewy vanilla cookie with the flavor of Irish cream. Like the Stout Brown Bears, we added milk chocolate chips to some and mint-and-chocolate chips to others just to see what kind we liked best. We have to say, we favor the mint chocolate chips.
These were fun to make, especially with the company! The Irish Cream Paws took a little extra work since I made my own Irish Cream. I wanted to reduce the whiskey before adding it to the mix for two reasons: 1. To concentrate the flavor, and 2. To get rid of the alcohol. I know, that’s no fun. But these are kid friendly cookies! Plus I can’t sell cookies with alcohol. Thems the rules. Of course now that I’ve made my own Irish Cream, I don’t suspect I’ll buy it again. It was really easy and very tasty. I’ll post my recipe at the end, though it seems to be pretty standard around the internet.
Love and cookies,
Sherry
Homemade Irish Cream:
1 cup heavy cream
1 can sweetened condensed milk (14 ounce)
1 2/3 cups Irish whiskey
1 teaspoon instant coffee
2 tablespoons chocolate syrup
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Whisk everything together! Store in the fridge.
Frosted Bear Bakery 