International Recipes
Irish Butter Cookies
These delicious treats pay subtle homage to the Irish tradition. Their secret? A drop of whiskey in the icing.
Yield: 1/2 cup icing; about 4 to 5 dozen cookies
Ingredients
Cookies
- 1 cup (2 sticks) Challenge European Style Butter (salted), softened
- 3/4 cup granulated sugar
- 1 egg
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Buttercream Icing
- 1/4 cup (1/2 stick) Challenge European Style Butter (salted), softened
- 1 cup powdered sugar
- 1 tablespoon whiskey*
- 2 drops green food color
- Green cake decorating crystals
Instructions
- Heat oven to 375 degrees F.
Cookies
- Cream butter and sugar until light and fluffy.
- Beat in egg.
- Whisk together flour, baking soda and salt.
- Gradually add flour mixture into butter mixture. Mix until well blended.
- Divide dough in half. Roll out half of dough at a time on a lightly floured surface to an approximately 12-inch circle).
- Cut into shamrock shapes with floured cookie cutter.
- Place 1/2 inch apart on parchment lined or unbuttered cookie sheets.
- Bake for 8 minutes or until lightly browned.
- Transfer cookies to wire racks; cool completely.
- Spread tops of cookies with buttercream icing and sprinkle with green cake decorating crystals.
- Store in airtight container.
Buttercream Icing
- Cream butter.
- Add powdered sugar and blend well.
- Stir in whiskey and beat well.
- Blend in food color.
- Add additional sugar or whiskey if necessary for spreading consistency.
Notes
* 1/2 teaspoon of vanilla extract + 2 1/2 teaspoons water could be substituted for whiskey.
Attribution
Recipe and photo used with permission from:
Challenge Dairy