Spread the flour out on a cookie sheet and bake at 350°F for 5 to 6 minutes. Alternatively, you can microwave the flour at 30-second intervals, stirring between each until the flour to a temperature of 160°F so it's safe to use.
Scrape down the sides and slowly beat in the vanilla extract and Irish cream. Scrape down the sides again and add the flour and salt and mix until combined.