Irish Butter Cookies

These delicious treats pay subtle homage to the Irish tradition with a drop of whiskey in the icing.

Irish Butter Cookies



  • 1 cup (2 sticks) Challenge European Style Butter
  • 3/4 cup 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, softened
  • 1 cup powdered sugar
  • 1 tablespoon whiskey*
  • 2 drops green food color
  • green cake decorating crystals

* 1/2 teaspoon vanilla extract plus 2 1/2 teaspoons water could be substituted for whiskey.


  1. Cookies: Heat oven to 375 degrees F.
  2. Cream butter and sugar until light and fluffy. Beat in egg.
  3. Whisk together flour, baking soda and salt. Gradually add flour mixture into butter mixture. Mix until well blended.
  4. Divide dough in half. Roll out half of dough at a time on a lightly floured surface to 1/8-inch thickness (approximate 12-inch circle). Cut into shamrock shapes with floured cookie cutter. Place 1/2 inches apart on parchment lined or unbuttered cookie sheets.
  5. Bake for 8 minutes or until lightly browned.
  6. Transfer cookies to wire racks; cool completely.
  7. Spread tops of cookies with buttercream icing and sprinkle with green cake decorating crystals.
  8. Store in an airtight container.
  9. 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.

Yield: 4-5 dozen; 1/2 cup icing

Source: Challenge Home Economist

Recipe and photo used with permission from: Challenge Dairy

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