Happy Friday, gang! There’s a particular kind of satisfaction that comes from a winter walk — the crisp air, the quiet, the way everything feels a little sharper and more alive. But let’s be honest: the best part is coming home. Kicking off your boots, peeling off your layers, and settling into the warmth of your kitchen with something delicious waiting for you.
This week, Kelly and I are sharing two recipes that make that homecoming even sweeter: a classic Irish Coffee and Brown Butter Shortbread with rosemary and flaky sea salt. The Irish Coffee is timeless for a reason — strong coffee, smooth Jameson, a touch of sweetness, and that cloud of lightly whipped cream floating on top. It warms you from the inside out. And the shortbread? It’s buttery, fragrant, and has that perfect sandy texture that practically melts on your tongue. Together, they’re the ideal reward after any January adventure — even if that adventure is just walking to the mailbox.
What You’ll Find in Today’s Post
- Irish Coffee & Brown Butter Shortbread: Warming Up the Weekend
- ☕ Classic Irish Coffee
- FAQs – Irish Coffee
- Brown Butter Shortbread with Rosemary & Sea Salt
- FAQs – Brown Butter Shortbread
- 🐾 Oscar & Ollie: Forever Part of Fridays
- Warming Up in Style: What We’re Wearing
- Cheers to Warming Up the Weekend!
- More Weekend Inspiration from the Blog
Irish Coffee & Brown Butter Shortbread: Warming Up the Weekend
☕ Classic Irish Coffee
There’s a reason Irish Coffee has endured for decades — it’s simple, elegant, and impossibly warming. The combination of hot coffee, smooth Irish whiskey, and that pillowy layer of cream is pure comfort. I love making these after a long walk on a cold afternoon, when you want something that feels like a treat but doesn’t require much fuss. The key is not to stir the cream in — you sip the hot coffee through the cool cream, and it’s absolute magic.
✨ Beth’s Tip: The cream should be whipped just enough to float but still pourable. Over-whipped cream will sit in a lump rather than creating that beautiful layer. When in doubt, under-whip!
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FAQs – Irish Coffee
You can, but Irish whiskey is traditional for a reason — it’s smooth and doesn’t fight with the coffee. Jameson, Tullamore Dew, or Bushmills all work beautifully. I’d avoid bourbon or Scotch here, as the flavor profiles are quite different.
Use a strong, bold roast — you want it to stand up to the whiskey and cream. French press or a dark roast drip coffee works well. Avoid anything too light or acidic.
Absolutely! Skip the whiskey and add a splash of Irish cream syrup or a bit of vanilla extract for a cozy mocktail version.
A cold glass will cool your coffee too quickly and can even crack with the temperature change. Warming it first keeps everything hot and safe.
In a pinch, yes — but homemade lightly whipped cream is really what makes this special. It takes two minutes and the texture is so much better.
Classic Irish Coffee
Ingredients:
For the Coffee:
- 2 cups hot strong brewed coffee
- 3 oz Jameson Irish Whiskey 1.5 oz per drink
- 2 tablespoons brown sugar 1 tablespoon per drink
For the Whipped Cream:
- 1/2 cup heavy cream cold
- 1 teaspoon powdered sugar optional
Instructions:
- Warm your glasses: Fill two Irish coffee glasses or heat-safe mugs with hot water. Let sit for a minute, then discard the water. This keeps your coffee hot longer.
- Make the lightly whipped cream: In a cold bowl, whisk the heavy cream (and powdered sugar, if using) until it just begins to thicken and holds soft peaks. You want it pourable but thick enough to float — not stiff.
- Build the coffee: Add 1 tablespoon brown sugar to each warmed glass. Pour in the hot coffee, dividing evenly. Stir until the sugar dissolves.
- Add the whiskey: Pour 1.5 oz Jameson into each glass. Stir gently to combine.
- Float the cream: Hold a spoon just above the surface of the coffee, curved side up. Slowly pour the whipped cream over the back of the spoon so it floats on top. Don’t stir!
- Serve immediately — sip the hot coffee through the cool cream.
Did you make this recipe?
We’d love to see! Tag us @styleatacertainage
Brown Butter Shortbread with Rosemary & Sea Salt
These cookies are what I reach for when I want something sweet but not too sweet — buttery, fragrant, and utterly sophisticated. Browning the butter adds this incredible nutty, toasty depth, and the rosemary gives them an unexpected herbal note that’s just beautiful with coffee. A sprinkle of flaky sea salt on top before baking brings everything together. They’re elegant enough for company but simple enough for a quiet afternoon treat.
✨ Kelly’s Tip: Don’t skip the chilling step — cold dough holds its shape better and gives you those clean, round edges. If your kitchen is warm, pop the sliced cookies in the freezer for 5 minutes before baking.
FAQs – Brown Butter Shortbread
It transforms regular butter into something magical — nutty, toasty, and deeply flavorful. It adds complexity that regular melted butter just can’t match. The browned milk solids are where all the flavor lives, so make sure to scrape them into your dough!
Yes! The dough log can be wrapped tightly and refrigerated for up to 3 days, or frozen for up to a month. Slice and bake from frozen, adding 1-2 minutes to the bake time.
Fresh is really best here — it’s more fragrant and tender. If you must use dried, use only 1 teaspoon and make sure to crush it finely.
The butter was likely too soft, or the dough wasn’t chilled enough. Make sure your brown butter is solid (but not rock hard) before mixing, and always chill the dough before slicing.
Absolutely! Lavender, thyme, or lemon zest would all be lovely. You could also dip the cooled cookies halfway in melted dark chocolate for a fancier presentation.
In an airtight container at room temperature for up to 5 days. They actually get better after a day or two as the flavors meld.
Brown Butter Shortbread with Rosemary & Sea Salt
Ingredients:
- 1/2 cup 1 stick unsalted butter
- 1 cup all-purpose flour
- 1/4 cup powdered sugar
- 1 tablespoon fresh rosemary finely minced
- 1/4 teaspoon kosher salt
- Flaky sea salt for topping (like Maldon)
Instructions:
- Brown the butter: In a small saucepan, melt the butter over medium heat. Continue cooking, swirling occasionally, until the butter turns golden brown and smells nutty, about 4-5 minutes. Watch carefully — it can go from browned to burnt quickly. Pour into a bowl (including the browned bits!) and refrigerate until solid but still slightly soft, about 30 minutes.
- Make the dough: In a medium bowl, whisk together flour, powdered sugar, minced rosemary, and kosher salt. Add the cooled brown butter and mix until a dough forms. It will be crumbly at first but will come together as you work it.
- Shape the cookies: Roll the dough into a log about 2 inches in diameter. Wrap in plastic wrap and refrigerate for at least 30 minutes (or up to 3 days).
- Slice and top: Preheat oven to 325°F. Line a baking sheet with parchment paper. Slice the log into 1/4-inch rounds and place on the prepared sheet, spacing 1 inch apart. Sprinkle each cookie with a pinch of flaky sea salt.
- Bake: Bake for 12-15 minutes, until the edges are just barely golden. The centers may look slightly underdone — that’s okay. They’ll firm up as they cool.
- Cool completely on the baking sheet before serving. These are delicate!
Did you make this recipe?
We’d love to see! Tag us @styleatacertainage
🐾 Oscar & Ollie: Forever Part of Fridays
There’s something about a cold January day that makes us miss Oscar a little extra. He was always the first one to greet us at the door after a winter walk, tail wagging, ready to curl up wherever we landed. This week’s photo is one of my favorites — Oscar standing watch by the back door, gazing out at the yard he loved so much. He had this way of looking out the window like he was contemplating something very important (probably his nemesis, the deer!).
Ollie, meanwhile, has been keeping us company in her own regal way. We caught her perched by the stairs this week, surveying her kingdom with that dignified Maine Coon expression she’s perfected. She’s not much for winter walks, but she’s very good at being exactly where we need her when we come home.
Warming Up in Style: What We’re Wearing
With Valentine’s Day just around the corner, I couldn’t resist this Mockneck Pullover Sweater from Talbots. The navy and white stripes keep it classic, but that heart adds just enough whimsy — it makes me smile every time I catch a glimpse in the mirror. I’ve paired it with my White Denim, which I wear year-round because the creamy shade works with everything.
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And these Ansley Ballet Flats in red? They pick up the heart perfectly and add a little pop of color that feels festive without being over the top. It’s the kind of outfit that’s cozy enough for baking cookies and polished enough to answer the door when friends stop by.
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This Wool Cable Knit Bomber Jacket has quickly become my cold-weather uniform — it’s the perfect layer for running out on a chilly morning walk and then coming home to bake. I layered it over a simple Striped Tee (stripes are clearly our theme today!) and paired it with my Petite Darted Barrel Leg Jeans in washed black. The barrel leg is so flattering and gives the whole look a relaxed, modern feel.
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On my feet, my trusty Laguna Chelsea Boots — they’re sturdy enough for winter walks in the cold weather we have this week in Georgia.
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Cheers to Warming Up the Weekend!
That’s a wrap on this week’s Fridays with Oscar. I hope these recipes bring a little warmth to your weekend — whether you’re coming in from a winter walk or just need an excuse to slow down with something delicious. There’s something about wrapping your hands around a warm Irish Coffee and reaching for a buttery shortbread that makes even the coldest January day feel manageable.
So bundle up, take that walk, and reward yourself when you get home. You’ve earned it.
🐾 With love from Beth, Kelly, and Ollie — and always, Oscar.
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