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Irish Butter Cookies

Irish Butter Cookies

These delicious treats pay subtle homage to the Irish tradition. Their secret? A drop of whiskey in the icing.



Buttercream Icing


  1. Cookies: Heat oven to 375 degrees F.
  2. Cream butter and sugar until light and fluffy.
  3. Beat in egg.
  4. Whisk together flour, baking soda and salt.
  5. Gradually add flour mixture into butter mixture. Mix until well blended.
  6. Divide dough in half. Roll out half of dough at a time on a lightly floured surface to an approximately 12-inch circle).
  7. Cut into shamrock shapes with floured cookie cutter.
  8. Place 1/2 inch apart on parchment lined or unbuttered cookie sheets.
  9. Bake for 8 minutes or until lightly browned.
  10. Transfer cookies to wire racks; cool completely.
  11. Spread tops of cookies with buttercream icing and sprinkle with green cake decorating crystals.
  12. Store in airtight container.
  13. Buttercream Icing: Cream butter.
  14. Add powdered sugar and blend well.
  15. Stir in whiskey and beat well.
  16. Blend in food color.
  17. Add additional sugar or whiskey if necessary for spreading consistency.

Makes 1/2 cup icing | Yield: about 4 to 5 dozen cookies

* 1/2 teaspoon of vanilla plus 2 1/2 teaspoons water could be substituted for whisky.

Recipe and photograph courtesy of Challenge Dairy.


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