LAVA LEI IRISH CREAM COFFEE COOKIES

• 1 cup unsalted sweet cream butter, softened
• 1 1/4 cups sugar
• 2 large eggs
• 2 tbsp Lava Lei Kona Blend coffee (any blend)
• 1 1/4 tsp vanilla
• 1 tsp Irish cream liqueur
• 2 1/4 cups flour
• 1/2 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1 circle cookie cutter

Preheat oven to 350 degrees. Cream butter and sugar together in a stand mixer, until light and fluffy. Combine eggs, vanilla, Irish cream liqueur, and Lava Lei coffee grounds in a small bowl. Whisk together well until completely combined.

Next, combine 2 cups of flour, baking powder, cinnamon, and salt in a medium mixing bowl until combined. Gradually mix into the wet mixture until well combined. The dough will still be wet and soft so mix in the remaining 1/4 cup of flour.

Lightly flour counter top or cutting board and scoop the dough onto the board. Sprinkle flour onto the dough and begin kneading until flour is combined. Lightly flour the cutting board again and roll your dough out to about 1-inch thickness. Using the cookie cutter, begin to cut circles out. Cut out approximately 36 circles to get 18 cookies.
 
Bake Lava Lei Irish cream coffee cookies for 8-10 minutes, or until edges are slightly golden. Let the cookies cool completely before frosting and creating sandwiches.

• 1/2 cups unsalted sweet cream butter, softened
• 1 1/2 cups powder sugar
• 1 tsp of vanilla
• 1 tsp of Irish coffee cream
• 2-4 tbsp heavy whipping cream
• 1 disposable piping bag fitted with a star tip

To make the frosting, start by combining all the ingredients in a stand mixer and mixing at medium speed. When fluffy, yet stiff peaks form, the frosting is ready. If it looks like powder, add in 1-3 more tbsp of heavy whipping cream. Scoop the frosting into a piping bag and pipe a small dollop of frosting into the center of a cookie. Place another cookie on top to form a delicious sandwich.