Irish Coffee Snaps

Preheat the oven to 375.
Cookie:
Heat the butter, sugar, and syrup together in a small saucepan until the butter has melted and the sugar has dissolved. Combine the Irish Cream, whiskey, and espresso together in a small container. Stir until the espresso is dissolved. Add the Irish Cream mixture to the sugar mixture. Remove the pan from the heat and add the flour and stir until just combined. Leave the batter to cool.
Drop the batter by the teaspoonful on parchment-lined baking sheets (about 6 per sheet). Bake for 5-8 minutes until lightly browned.
Remove the cookies from the oven and cool for a few seconds. Using an off-set spatula, remove the cookies from the baking sheet one at a time and roll them around wooden spoon handles. If they become too hard to roll, place them back in the oven for a few seconds to make them more pliable. When the cookies have hardened and cooled enough to hold their shape, remove them from the handles to a wire rack to cool completely. Repeat with the remaining batter.
Filling:
Chill the bowl and beaters of an electric mixer for the whipped cream in the freezer while the cookies are baking. Beat all the filling ingredients in the mixer until thick and smooth. Spoon the whipped cream into a piping bag fitted with a small star tip and pipe the cream into each end of the cookies. Once filled, cookies are best eaten immediately. Unfilled, cookies can be stored in an airtight container for up to a week.