1 cup butter, softened
1 cup dark brown sugar, packed

1 egg
1 tsp. vanilla extract

2 1/2 cups to 2 3/4 cups flour
3/4 tsp. baking powder
pinch of salt
cocoa for dusting

Preheat Oven to 350 degrees.

Mix together the butter and sugar until light and fluffy. Add the vanilla and egg; mix until just combined.

In a separate bowl add the dry ingredients. Sift or whisk together. Gradually add the flour mixture to the butter mixture. Stirring and combing after each addition. You want to create a stiff dough that does not crumble apart.

Roll dough into a 1-inch ball. Flatten with your fingers on a cookie sheet lined with parchment paper. Sprinkle with cocoa.

Bake for about 10-12 minutes until cookies are a light golden brown. Let cool on a cookie sheet.

IRISH CREAM FILLING

1/4 butter, softened
2 tbsp. Irish Cream liqueur
1 cup of icing sugar

Combine the butter and 1 tbsp. of the Irish cream and 1/2 cup of icing sugar. Add the remaining Irish Cream; stir. Gradually add the remaining icing sugar. The consistency should be creamy and thick.

Using a knife or icing bag add about 1 tbsp. of the Irish cream mixture to the inside of one cooled cookie place another cookie on top to make a fabulous sandwich!

Store in a cool dry place in an air-tight container for a couple of days.