Irish Coffee Shortbread Sandwiches
Soft and tender with a boozy center, these shortbread sandwiches are perfect for St. Patrick’s Day or any time you need a few bites of boozy happiness. Yields about 20 sandwiches
Cook Time
11-13minutes
Cook Time
11-13minutes
Ingredients
Coffee Shortbread
Jameson Ganache
Baileys Buttercream
Instructions
Coffee Shortbread
  1. In the bowl of a stand mixer, or with an electric mixer, beat the butter, granulated sugar, and powdered sugar together for about 3-5 minutes until light and fluffy. Add in your vanilla and coffee grounds and mix until incorporated. Add the flour and almond flour and mix until the dough begins to come together. The mixture will be crumbly.
  2. Pour half of your dough onto a large piece of plastic wrap. Using your hands, knead the dough a bit until it comes together and you can roll it into a log about 1 1/2″-2″ in diameter. Roll your log in the plastic wrap either refrigerate for 2 hours or stick it in the freezer for about 40 minutes until firm. Repeat with the other half of your dough.
  3. When the dough is firm, preheat the oven to 350°F and line a baking sheet or two with parchment paper. Using a serrated knife, cut your dough into 1/4″ thick slices. Your cookies may crack a bit as you’re cutting them but it’s easy to piece them back together–don’t be afraid to do so!
  4. Lay your slices on the baking sheet and bake about 11-13 minutes. The bottom should be a light golden brown. If they’re too blonde, leave them in for just a minute or two longer.
  5. Transfer to a wire rack and let cookies cool before filling.
Jameson Ganache
  1. Place your chopped chocolate into a bowl. In a small sauce pan, heat the heavy cream and the Jameson until it just comes to a boil. Pour the cream over the chocolate and let it sit for 5 minutes. Using a spatula, stir from the center out until the chocolate has all melted. Let the ganache firm up until you can pipe it or spoon it onto the cookies.
Baileys Buttercream
  1. In the bowl of a stand mixer, or with an electric mixer, beat the softened butter until it’s light and fluffy. Add the powdered sugar 1/2 cup at a time, mixing to incorporate between each addition. Add the vanilla and Baileys, mixing until fluffy.
Irish Cream Shortbread Sandwiches
  1. Assemble your sandwiches: pipe a thick layer of buttercream around the edge of half the shortbread cookies, leaving an empty space in the center. Spoon or pipe your ganache into the center of the buttercream. If the ganache is still thin, give it time to firm up. Cover with the other half of the shortbread cookies.
Recipe Notes

If you don’t have a mixer, you can always rub the butter into the flour, sugar, and coffee grounds by hand and knead in the vanilla to bring it all together.

There will be a lot of ganache and buttercream left over.  You can always store these in airtight containers in the refrigerator or freezer until you want to use them again (if it won’t be for another month, go for the freezer!).  These cookies are great to have prepared ahead of time–leave the logs in the freezer, slice, and pop them into the oven when you need them.

These will keep for about 5-7 days in an airtight container.  Make them ahead of time for your St. Patty’s Day celebration

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