Razzle Dazzle Recipes - Recipes for St. Patrick's Day
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Irish Oatmeal Tuiles With Irish Coffee Caramel Sauce Recipe

Makes about 12 cookies

1/2 C. unsalted butter
1/2 C. packed light brown sugar
2 T. heavy cream
1 T. light corn syrup
1/2 t. vanilla
1/4 C. all-purpose flour
3/4 C. quick-cooking Irish oatmeal
1/4 t. salt

Irish Coffee Caramel Sauce (see recipe)

Preheat oven to 350�F. In a large mixing bowl with an electric mixer, cream the butter, sugar, cream, corn syrup and vanilla. In a separate bowl, combine the flour, oatmeal and salt, and add to the butter mixture. Beat on a medium speed until well combined. Chill the dough 30 minutes.

Take the chilled dough and make into approximately 12 1 tablespoon balls. On a nonstick baking sheet, place three balls and flatten with the palm of your hand. Bake until spread, golden brown and lacy, about 10 minutes.

Working quickly, mold the cookies over a rolling pin or coffee cup or can for a  "bowl" look. Repeat, three cookies at a time, until the dough is gone. Dip or drizzle with the coffee caramel sauce and serve with ice cream, a mousse or cheesecake.

Irish Coffee Caramel Sauce

1 1/2 C. extra strong coffee
2 oz. Bailey's Irish Creme
2 C. sugar
1/4 C. water

In a 2  to 3 quart saucepan, combine the sugar and water. Cover and cook over medium-high heat, without stirring, until the mixture is amber. Meanwhile, combine the coffee and Bailey's Irish Creme. When the sugar has reached the amber stage, remove the lid and carefully add the coffee mixture. The mixture will bubble, sputter and be very hot. Cool. Use with tuille cookies or as a sauce for other desserts.

From the Irish Food Board.

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