Irish Lace Cookies With Cream Filling Recipes

DOUBLE FUDGE IRISH CREAM COOKIES RECIPE BY TASTY

Steps:

• Cream butter, sugar, eggs and vanilla until fluffy.
• Add in Irish Cream and mix.
• Add flour, cocoa powder, instant coffee, baking soda and salt and mix until combined.
• Fold in chocolate chips. Refrigerate dough for 4-6 hours.
• Roll into balls.
• Set on a baking sheet. Bake at 350˚F (175˚C) for 10 minutes
• Enjoy!

IRISH CREAM SUGAR COOKIES

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.

IRISH LACE COOKIES

Steps:

• Using electric mixer and paddle attachment, beat first 5 ingredients in large bowl until light and fluffy. Add oatmeal, flour and salt. Beat just until soft dough forms. Transfer dough to waxed paper; shape dough into ball. Refrigerate until firm, about 30 minutes.
• Preheat oven to 350°F Line baking sheet with parchment paper. Using 1 tablespoons dough for each, shape dough into twelve balls. Place 3 balls on prepared baking sheet, spacing evenly apart. Flatten dough balls with your palms. Bake until golden brown and "lacy", about 10 minutes. Cool cookies on baking sheet until firm, about 2 minutes. Using metal spatula, transfer cookies to rack and cool completely. Repeat with remaining dough balls,.

IRISH LACE COOKIES

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.

BRANDY LACE COOKIES

Steps:

• Preheat oven to 350°f.
• Lightly grease and flour cookie sheets.
• In small saucepan combine sugar, margarine, and corn syrup.
• Bring to boil over medium heat.
• ,stirring constantly.
• Remove fom heat.
• Stir in flour, pecans and brandy.
• Drop 12 evenly spaced half teaspoonfuls of batter onto prepared cookie sheets.
• Bake 6 minutes or until golden.
• Cool 1 to 2 minutes until cookies can be lifted but are still warm and pliable; remove with spatula.
• Curl around handle of a wooden spoon;slide off when crisp.
• If cookies harden before curling, return to oven to soften.
• If desired, drizzle with melted chocolate.
• If time is limited, curling of the cookies is optional.