Irish Cream Macadamia Nut Cookies
These are so good with a cup of coffee!

Yield: 4 dozen cookies

• 1 cup firmly packed brown sugar
• 1/2 cup butter, softened
• 1/4 cup half-and-half
• 1/4 cup Irish cream liqueur
• 1/4 teaspoon rum extract
• 1 1/2 cups all-purpose flour
• 1/4 teaspoon baking soda

• 1/8 teaspoon salt
• 1 (3.25 ounce) jar macadamia nuts, coarsely chopped

• 1/2 cup powdered sugar
• 2 tablespoons Irish cream liqueur

Preheat oven to 350 degrees F.

Combine brown sugar and butter in a large bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Reduce speed to low. Ad half-and-half, 1/4 cup liqueur and rum extract; beat until well mixed (1 to 2 minutes). Add flour, baking soda and salt; continue beating until well mixed (1 to 2 minutes). Stir in nuts by hand.

Drop dough by rounded teaspoonfuls onto an ungreased cookie sheet 2 inches apart. Bake for 10 to 12 minutes or until lightly browned. Remove and cool completely on wire racks.

Stir together powdered sugar and 2 tablespoons liqueur in a small bowl until smooth. Drizzle over cooled cookies. Let stand until glaze is completely set.