Irish Cream-Soaked Ladyfingers for St. Paddy's Day

Alison Needham


It's hard to go wrong with booze-infused cookies, especially on a holiday like St. Paddy's Day. In this recipe, ladyfingers are soaked in sweet Irish cream liqueur, then cloaked with chocolate. Try them dipped in your after-dinner coffee, or served up alongside a bowl of ice cream. Either way, you'll feel lucky.


To make these Irish-cream soaked ladyfingers, you will need: ladyfinger cookies, Irish cream liqueur, one cup chocolate chips, one cup white chocolate chips, green sprinkles, and St. Patrick's Day trinkets for additional decorating. You can use either store-bought ladyfingers, or prepare the recipe found at the end of this slideshow.

Alison Needham

Air Dry Ladyfingers

Let prepared (or purchased) ladyfingers sit on a rack in the open for several hours to firm up slightly.

Alison Needham

Soak the Ladyfingers

Pour one cup of Irish cream liqueur into a shallow dish. Briefly submerge one cookie in the liqueur, then place it on a rack set over a baking sheet. Repeat with the remaining cookies.

Alison Needham

Coat Ladyfingers with Chocolate

Melt one cup of chocolate chips in a bowl in the microwave for one minute on high. If not completely melted, add an additional 30 seconds. Stir until the chocolate is smooth. Carefully spoon the chocolate over each ladyfinger, using the backside of the spoon to evenly distribute the chocolate over the entire top of the cookie. Place cookies in the freezer for 10 minutes to harden.

Alison Needham

Coat the Bottom of the Ladyfingers

Remove the cookies from the freezer and carefully turn over. Heat another cup of chocolate chips in the microwave as described in the previous slide. Carefully spoon the chocolate over the opposite side of the cookie, taking care to smooth the chocolate over the edges to make sure that all of the ladyfinger is coated. Return to the freezer for 10 minutes.

Alison Needham

Add Decorations

Melt one cup of white chocolate chips in the microwave. Carefully pour the melted white chocolate into a small zip-top bag, seal, and make a tiny snip in the corner of the bag. Drizzle the white chocolate over the cookies in a zig-zag pattern. Dust the tops of the ladyfingers with green sprinkles. Store in a sealed container at room temperature.

Alison Needham

Serve and Enjoy

For a more festive touch to your ladyfingers, decorate a serving platter with St. Patrick's Day trinkets like these leprechaun hats or four-leaf clovers. Serve the ladyfingers with coffee or ice cream, and enjoy.

Alison Needham

Ladyfingers Recipe and Ingredients

1) Preheat the oven to 350 degrees and coat two baking sheets with cooking spray. 2) In a stand mixer fitted with the whisk attachment, beat the egg whites until stiff. Remove from bowl and set aside. 3) Thoroughly clean bowl and whisk and return to stand. Beat egg yolks with the sugar until pale yellow and tripled in volume, about eight minutes. Add flour, salt and vanilla and whisk to combine. 4) Carefully fold in egg whites until evenly incorporated. 5) Pour mixture into a gallon sized zip-top bag and seal. Snip off 1/2 inch from the bottom of one corner. Gently squeeze the bag over the baking sheet, piping out cookies about four inches long, two inches apart. 6) Dust piped cookies with powdered sugar and bake for 16-18 minutes or until lightly golden brown. Carefully lift cookies to a cooling rack to cool thoroughly.

Alison Needham

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