IRISH BUTTER COOKIES
Nutty-lucious, buttery-yummy, cardamom cookies--simply delightful. Use any nuts you like and serve hot!
Provided by Tumerica
Categories Drop Cookies
Time 20m
Yield 36 cookies
Number Of Ingredients 10
Steps:
- Melt butter in pyrex bowl in microwave. Cool and add in sugar and egg. Beat to mix. In a separate bowl, stir flour, baking powder, salt, and cardamom. Add this to the butter mixture while mixing in milk--only add milk until the mixture mixes easily and is loose enough to drop by spoonfuls. Add in chopped nuts only to mix (the less mixing, the better), and drop by teaspoonful onto a silicone cookie sheet, or a buttered cookie sheet.
- Bake at 375 for 10 minutes or until lightly golden brown. Let cool on rack before transferring to plate.
Nutrition Facts : Calories 68.8, Fat 4.5, SaturatedFat 2.3, Cholesterol 14.7, Sodium 48, Carbohydrate 6, Fiber 0.4, Sugar 0.1, Protein 1.3
GOOD LUCK IRISH COOKIES
To top off the meal, Connie bakes these appropriately Irish cookies. "But they taste good anytime," she says. "You can even change the food coloring to fit other holidays." -Connie Lou Blommers, Pella, Iowa
Provided by Taste of Home
Categories Desserts
Time 27m
Yield 64 cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, cream butter, sugars and pudding mix until light and fluffy. Beat in eggs and extracts. If desired, add food coloring. Whisk flour and baking soda; gradually add to creamed mixture. Stir in chips and nuts (batter will be stiff). Scoop tablespoonfuls of dough and shape into balls; place 2 in. apart on ungreased baking sheets. , Bake until cookies are set and bottoms are lightly browned, 10-12 minutes. Let cool on pan for 2 minutes before removing to wire racks to cool completely.
Nutrition Facts : Calories 102 calories, Fat 6g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 70mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
KISS ME, I'M IRISH COOKIES
Traditional peanut blossom cookies get a holiday-ready flavor inspiration with the addition of Irish cream liqueur.
Categories Dessert
Time 1h
Yield 24
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
- In medium bowl, beat butter and sugars with electric mixer on high speed until light and fluffy. Add egg and vanilla, beating until combined. Add liqueur, beating until well combined.
- In another medium bowl, combine the flour, baking soda and salt. Add to butter mixture, beating on low speed until dough forms.
- Shape dough into 1-inch balls; place on the prepared baking sheets. Press a kiss into each cookie ball, letting the dough form up around the kiss. Bake for 8 to 9 minutes or until lightly golden. Cool on the cookie sheets for a few minutes; remove to a wire rack to cool completely.
Nutrition Facts : ServingSize 1 Cookie
IRISH SHORTBREAD COOKIES
This is the most amazing shortbread ever. Flaky and rich, and very very simple; I've never had a shortbread that compares to it. Note: I use salted butter. If you use unsalted, you may want to add a pinch of salt.
Provided by Anissa Wolf
Categories Bar Cookie
Time 2h10m
Yield 20 cookies, 10 serving(s)
Number Of Ingredients 4
Steps:
- Cream butter and sugar together until light and fluffy.
- Sift in cornstarch and flour; mix well.
- Press into a 10 3/4 by 7 inch pan.
- Prick all over with a fork.
- Bake in preheated 275 F oven for 30 minutes, then reduce heat to 250 F and bake 1 to 1 1/2 hours longer.
- Remove from pan and sprinkle with powdered sugar. Cut into 20 finger shaped cookies.
Nutrition Facts : Calories 329.8, Fat 18.7, SaturatedFat 11.7, Cholesterol 48.8, Sodium 163.3, Carbohydrate 38.3, Fiber 0.7, Sugar 13.4, Protein 2.8
IRISH BUTTER SHORTBREAD
Make this classic Irish Butter Shortbread recipe from Rachel Gaffney for a melt-in-your-mouth St. Patrick's Day treat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 3
Steps:
- Preheat oven to 300 degrees. Line two baking sheets with parchment paper; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. With the mixer on low, slowly add flour. Continue mixing until dough comes together to form a ball.
- Transfer dough to a lightly floured work surface; roll out dough to about 1/4-inch thickness, dusting rolling pin with flour as necessary to prevent sticking. Using a 2 1/4-inch round, fluted cutter, cut out dough. Transfer to prepared baking sheet, spacing about 1 inch apart. Gather up any scraps, gently re-roll, and repeat cutting process. Take care not to overwork dough.
- Transfer baking sheet to oven and bake until shortbread just begins to turn golden, about 30 minutes. Transfer cookies to a wire rack to cool. Shortbread may be stored in an airtight container for up to 3 days.
IRISH LACE COOKIES
Categories Cookies Dessert Bake Kid-Friendly St. Patrick's Day Oat Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 40 cookies
Number Of Ingredients 6
Steps:
- In a bowl cream the butter with the brown sugar until the mixture is light and fluffy and beat in the flour, the milk, and the vanilla. Stir in the oats, drop rounded teaspoons of the dough about 3 inches apart onto ungreased baking sheets, and bake the cookies in batches in the middle of a preheated 350°F. oven for 10 to 12 minutes, or until they are golden. Let the cookies stand on the sheets for 1 minute, or until they are just firm enough to be moved with a metal spatula. (If desired, turn the cookies upside down on the sheets and, working quickly, roll them into cylinders on the sheets. If the cookies become too hard to roll, return them to the oven for a few seconds and let them soften.) Transfer the cookies to a rack and let them cool completely.
IRISH CREAM SUGAR COOKIES
These are deliciously soft moist sugar cookies with the creamy richness of Bailey's Irish Cream! Wonderful as a St. Patrick's day treat or for any day you're craving a sugar cookie. I brought these to a party and within minutes, they disappeared. Feel free to omit the Bailey's and just cut down the flour by about half a cup.
Provided by Kristin
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Irish Cream
Time 2h36m
Yield 48
Number Of Ingredients 9
Steps:
- Cream together butter and sugar until fluffy. Beat in vanilla and egg yolk until combined, then beat in egg; beat until smooth. Pour in Irish cream, and beat until incorporated.
- Sift together flour, salt, and baking powder. Stir into butter mixture until evenly mixed. Form into a flattened ball, wrap well with plastic wrap, and refrigerate 2 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
- Roll dough out to 1/4 inch thickness on a floured work surface. Cut into shapes using cookie cutters and place onto prepared baking sheets.
- Bake in preheated oven until golden brown around the edges, 6 to 8 minutes. Cool on a wire rack until they reach room temperature.
Nutrition Facts : Calories 108.4 calories, Carbohydrate 15.5 g, Cholesterol 18.3 mg, Fat 4.1 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 2.5 g, Sodium 84 mg, Sugar 7.4 g
BUTTER COOKIES
This great butter cookie recipe is a favorite of my nephews, who love the creamy frosting. -Ruth Griggs, South Hill, Virginia
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 6-1/2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Using a cookie press fitted with a heart disk, press dough 1 in. apart onto ungreased baking sheets. Bake until set but not brown, 6-8 minutes. Cool on wire racks., For frosting, beat butter, confectioners' sugar, vanilla and enough milk to reach a spreading consistency. If desired, tint with food coloring. Decorate cookies as desired.
Nutrition Facts : Calories 157 calories, Fat 7g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 99mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 0 fiber), Protein 1g protein.
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