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1
Preheat oven to 375 degrees F. In a large bowl, combine butter and shortening.
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2
Beat with an electric mixer on medium to high speed for 30 seconds.
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3
Add the 1 cup sugar, the coffee liqueur, baking soda, cream of tartar, and salt.
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4
Beat until combined, scraping side of bowl occasionally.
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5
Beat in egg and vanilla until combined.
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6
Beat in as much of the flour as you can with the mixer.
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7
Using a wooden spoon, stir in any remaining flour.
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8
In a small bowl, combine the 1/4 cup sugar and the 2 teaspoons cinnamon.
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9
Shape dough into 1-inch balls.
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10
Roll balls in cinnamon-sugar to coat.
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11
Place balls 2 inches apart on an ungreased cookie sheet.
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12
Bake in the preheated oven for 8 to 10 minutes or until edges are lightly browned.
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13
Transfer cookies to a wire rack; let cool.
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14
Irish Creme Frosting: In a medium bowl, combine 3 tablespoons softened butter and 1 tablespoon coffee liqueur.
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15
Beat with an electric mixer on medium to high speed until combined.
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16
Gradually beat in 3 cups powdered sugar.
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17
Beat in enough half-and-half or whipping cream (1 to 3 tablespoons) to make a frosting of spreading consistency.
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18
Spread Irish Creme Frosting over cookies.
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19
If desired, sprinkle with additional cinnamon.
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20
To Store: Layer cookies between waxed paper in an airtight container; cover.
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21
Store at room temperature for up to 3 days or freeze for up to 3 months.
