This post is Sponsored by Baileys Coffee Creamers but my opinions are 100% my own!

Baileys creamers are for more than flavoring your coffee, but also great in recipes.  With all the holiday baking you are doing right now, make sure you check out the Recipes that Baileys Coffee Creamers have on their websites.  You may find a new family favorite!

Baileys teamed up with Shugary Sweets who created some yummy recipes using the Baileys Creamers. I love these Baileys White Chocolate Peppermint and Macadamia Tartlets that are made with the BAILEYS® White Chocolate Peppermint Coffee Creamer.  These would go great with a cup of coffee with the creamer too!

BAILEYS® White Chocolate Peppermint and Macadamia Tartlets Recipe

For the Tart Crust:

¼ cup macadamia nuts
½ cup unsalted butter, softened
4 oz cream cheese, softened
1 Tbsp BAILEYS® White Chocolate Peppermint Coffee Creamer
1 ¼ cup all purpose flour
¼ cup granulated sugar

For the Filling:

3 Tbsp BAILEYS® White Chocolate Peppermint Coffee Creamer, divided
2 Tbsp heavy whipping cream
4 oz white chocolate
¼ tsp peppermint extract
1 cup powdered sugar
2 Tbsp peppermint candy, crushed fine

Yield: 48 Tartlets

Instructions

1. Preheat oven to 350 degrees F. Spray mini muffin tins with nonstick baking spray (enough to make 48 tartlets). Set aside.

2. In a food processor, add macadamia nuts and process until nuts are fine crumbs.

3. In a large mixing bowl, beat butter and cream cheese until combined. Add in macadamia crumbs, flour and sugar. Mix in creamer until fully blended.

4. Drop dough onto a floured surface. Divide dough in half and set one half aside. Roll half of dough until about ¼ inch thick. Add more flour to rolling pin if it’s sticking. Using a 1 ½ inch scalloped circle cookie cutter, make tartlets. Repeat for second half of dough.

5. Place each circle into bottom of mini muffin tins, pressing lightly. Bake for 9-11 minutes, until lightly browned. Remove from oven and allow to cool completely.

6. For the filling, heat a small saucepan with one inch of water until boiling. Place a double boiler (or glass bowl) on top of boiling water. Add in 2 Tbsp of coffee creamer and heavy cream. Allow to heat to scalding. Remove pan from heat and add white chocolate to hot cream. Whisk chocolate until melted and smooth. Refrigerate for one hour.

7. After white chocolate mixture has cooled and thickened beat with electric mixer for one minute. Add in powdered sugar, peppermint extract and remaining 1 Tbsp of coffee creamer. Beat for 1-2 minutes until fluffy.

8. Spoon filling into a decorating bag with tip and pipe filling into each crust. Sprinkle immediately with crushed peppermint candy. Store tartlets in an airtight container at room temperature or in refrigerator.

Recipe provided by Shugary Sweets but was supplied to me from Baileys Coffee Creamers.  Image was also provided to me.  You can follow Shurgary Sweets on twitter for more great recipes!