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rish cream sugar cookies
1 cup butter, softened
1 1/2 cups white sugar
1 teaspoon vanilla extract
1 egg yolk
1/2 cup Irish cream liqueur
4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
Cream together butter and sugar until fluffy. Beat in vanilla and egg yolk until combined, then beat in egg; beat until smooth. Pour in Irish cream, and beat until incorporated.
Sift together flour, salt, and baking powder. Stir into butter mixture until evenly mixed. Form into a flattened ball, wrap well with plastic wrap, and refrigerate 2 hours to overnight.
Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
Roll dough out to 1/4 inch thickness on a floured work surface. Cut into shapes using cookie cutters and place onto prepared baking sheets.
Bake in preheated oven until golden brown around the edges, 6 to 8 minutes. Cool on a wire rack until they reach room temperature.
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