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Irish
Cookie Recipes
These
Irish Cookie Recipes will make those with a sweet tooth
very happy. They make wonderful gifts too!
Shamrock
Sugar Cookies
2 c.
all-purpose flour
1/4 tsp. salt
3/4 c. Kerrygold Irish Butter,
3/4 c. white sugar
1 lg. egg
1 tsp. pure vanilla extract
green food coloring
green sugar crystals
In
a medium bowl, combine the flour and salt with a wire whisk.
In a large mixing bowl, cream the butter and sugar with
an electric mixer on medium speed. Add
the egg, vanilla, and green food coloring, and beat until well mixed. Scrape
down side of bowl, then add the flour mixture. Blend on low speed just until
combined. Do not over mix. Gather dough into a ball. Flatten the ball into
a disk and wrap tightly in plastic wrap or a plastic bag.
Refrigerate 1 hour until
firm.
Preheat
oven to 325F. On a floured surface, roll out dough to a
1/4 inch thickness. With shamrock cookie cutter, cut dough
and place on ungreased cookie sheets.
Sprinkle with green sugar and bake for 13 to 15 minutes, being careful not
to brown. Immediately transfer cookies with a spatula to a cool, flat surface.
Yield:
2 dozen cookies
Irish Flag Bars
1-1/2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
3/4 c. granulated sugar
3/4 c. light brown sugar
1 stick butter, softened
2 eggs
2 tsp. vanilla
1 12 oz. pkg. semisweet
chocolate chips
prepared
white frosting
green and
orange food coloring
Preheat
oven to 350F. Grease 13 x 9 inch baking pan. Combine flour,
baking powder and salt in a small bowl; set aside.
Beat
granulated sugar, brown sugar and butter in a large bowl
with electric mixer at medium speed until light
and fluffy. Beat in eggs and vanilla. Add
flour mixture.
Beat at low speed until well blended. Stir in chocolate chips. Spread batter
evenly in prepared pan. Bake 25 to 30 minutes or until golden brown. Remove
pan to wire rack; cool completely. Cut into 3-1/4 x 1-1/2 inch bars.
Divide
frosting into three small bowls. Tint one with green and
one with orange. Leave remaining frosting white. Frost
individual cookies as shown
in photo.
Yield: 2 dozen
Irish Cream Brownies
4
oz. semisweet baking chocolate, coarsely
chopped
1/2 c. butter
1/2 c. sugar
2 eggs
1/4 c. Irish Cream
1 c. all purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
Irish
Cream Frosting (recipe follows)
Oven
350F
Preheat
oven to 350F. Grease 8 inch square baking pan. Melt chocolate
and butter in medium heavy saucepan
over low heat, stirring constantly. Remove from heat.
Stir in sugar. Beat in eggs, one at a time, with wire whisk. Whisk
in Irish Cream. Combine flour, baking powder and salt in
small
bowl;
stir into chocolate mixture
until just blended. Spread batter evenly in prepared pan.
Bake
22 to 25 minutes or until center is set. Remove pan to
wire rack; cool completely. Prepare Irish Cream Frosting;
spread over cooled brownies.
Chill
at least 1 hour
or until frosting is set. Cut into 2-inch squares.
Yield:
16 brownies
Irish
Cream Frosting:
1/4
c. (2 oz.) cream cheese, softened
2 tbsp. butter or margarine,
softened
2 tbsp. Irish Cream
1-1/2 c. powdered sugar
Beat
cream cheese and butter in small bowl with electric mixer
at medium speed until smooth. Beat in Irish Cream.
Gradually beat in
powdered
sugar until smooth.
Irish Chocolate Mint Squares
1-1/2 c. (3 sticks) plus 6 tbsp. butter or margarine, divided
2 c. granulated sugar
2 tsp. vanilla
4 eggs
1 c. all purpose flour
3/4 c. cocoa powder
1/2 tsp. baking powder
2-2/3 c. powdered sugar
1 tbsp. plus 1 tsp.
water
1 tbsp. mint extract
4 drops green food
coloring
1 c. semisweet chocolate
chips
Oven
350F
Heat
oven to 350F. Grease 13 x 9 x 2 inch baking pan.
Place
two sticks butter in large microwave safe bowl; cover.
Microwave at HIGH two minutes or until melted.
Stir in granulated
sugar and vanilla. Add eggs; beat well. Add flour,
cocoa and baking powder; beat until well blended. Pour
batter
into prepared pan. Bake 30 to 35 minutes or until
wooden pick
inserted in center comes out clean. Cool completely
in pan on wire rack.
Prepare
mint cream center by combining powdered sugar, one stick
butter, water, mint extract and food coloring
in large
bowl. Beat until smooth. Spread evenly on brownies.
Cover; refrigerate until cold.
Prepare
chocolate glaze by placing remaining 6 tbsp. butter and
chocolate chips in small microwave
safe
bowl. Microwave
at HIGH one minute or until mixture is smooth when
stirred. Cool slightly; pour over chilled bars.
Cover; refrigerate
at least one hour before serving. Cover; refrigerate
leftovers.
Yield:
24 bars
Celtic Spiral Cookies
1-1/4 c. butter, softened
1 c. packed brown sugar
1/2 c. sugar
2 eggs
1/2 tbsp. vanilla extract
4 c. all-purpose flour
1 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
2 squares unsweetened
chocolate, melted and cooled
green gel food coloring
In
a large mixing bowl, cream butter and sugars. Beat in eggs
and vanilla. Combine flour, baking powder, salt and baking
soda; gradually add to creamed
mixture. Divide dough in half. Tint one portion green. Stir chocolate into
other portion. Wrap each portion in plastic wrap; chill for one hour.
For
spiral cookies, divide chocolate and green portions in
half. Roll out each portion between waxed paper into a
9 x 6 inch rectangle. Refrigerate
for 30
minutes. (Repeat for remaining portions.) Remove waxed paper; place one
green rectangle over a chocolate rectangle and trim if
necessary. Repeat for remaining
portions or reverse colors if desired.) Roll up tightly jelly-roll style,
starting with the long side. Wrap in plastic and chill for two hours. Repeat.
Unwrap
and cut spiral doughs into 1/2-inch slices. Place one inch
apart on ungreased baking sheets. Bake at 375 for 10 minutes.
Remove to wire
racks
to cool.
Yield:
3-1/2 dozen spiral cookies.
Tyna’s
Irish Tea Cakes
1
cup salted butter
1/2 cup confectioner’s sugar
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
1/4 cup Chivers
Blackcurrant Jam }
1/4 cup Chivers
Gooseberry Jam }
Set aside
1/4 cup confectioner’s sugar }
Oven
325
Cream
butter and sugar with an electric mixer. Add vanilla.
Beat
in flour and salt till thoroughly combined. Roll dough
into 1 inch balls and place 1 inch apart on lightly greased
cookie sheet.
Using
the second knuckle of your index finger, make a depression
in the center of each ball.
Fill
1 dozen with 1 teaspoon each of Chivers Black Currant
Jam, and 1 dozen with 1 teaspoon each of Chivers Gooseberry
Jam.
Bake
18 minutes or until golden brown. Remove from pan immediately
to a cooling rack.
When
completely cooled, dust lightly with confectioner’s
sugar.
Yield:
2 dozen.
In
addition to the Irish cookie recipes
above here are some of our very favorite cookie
recipes for you to
try.
Gingerbread Teddy Bears
1 c.
butter
2/3 c. packed brown sugar
2/3 c. molasses
4 c. all purpose
flour
1-1/2 tsp. ground cinnamon
1 tsp. ground
ginger
3/4 tsp. baking soda
1/2 tsp. ground cloves
1 beaten egg
1-1/2 tsp. vanilla
miniature semisweet chocolate
pieces
decorating icing for bow
Oven
350F
In
a saucepan, combine margarine, brown sugar and molasses.
Cook and stir over medium heat until margarine is melted
and sugar is dissolved. Pour into a large
mixing bowl; cool 5 minutes. Meanwhile, combine flour, cinnamon, ginger,
soda and cloves.
Add
egg and vanilla to margarine mixture and mix well. Add
the flour mixture and beat until well mixed. Divide
the dough in half. Cover and chill at least
2 hours or overnight.
To
make each teddy bear, shape dough into one 1-inch ball,
one 3/4-inch ball, six 1/2-inch balls and five 1/4-inch
balls. On an ungreased cookie
sheet,
flatten the 1-inch ball to 1/2-inch thick for body. Attach the 3/4-inch
ball for head
and flatten to 1/2-inch. Attach the 1/2-inch balls for arms, legs and
ears. Place one of the 1/4-inch balls on head for nose.
Arrange remaining 1/4-inch
balls atop ends of arms and legs for paws. Use miniature chocolate pieces
for eyes, nose and navel. Bake at 350F for 9 to 10 minutes or until done.
Carefully
remove and cool.
Decorating
Icing: Combine 1/2 cup sifted powdered sugar and enough
milk or light cream (about 2 teaspoons) to make icing of
piping consistency.
Tint
with one or two drops of red or green food coloring.
Springerle Cookies
4 large
eggs
1 lb. fine granulated sugar
2 tsp. anise extract
4-1/2 c. sifted cake flour
Beat
eggs until thick. Add sugar gradually, beating well between
each addition until all is combined and then
beat for about fifteen minutes. This will make for
a light finished cookie.
Add
anise oil and blend. Fold in the flour lightly.
Roll
out dough about one-half inch thick. Flour springerle mold
or rolling pin (with each use) and press firmly
into dough. Cut cookies along line of imprint.
Place
on greased cookie sheet. Let stand overnight in a cool
place to dry.
In
the morning, place in a moderate oven (375° F.)
to set the shape but reduce immediately to a slow 300° F.
When done, in 12 to 15 minutes, cookies should
be only lightly colored, with the appearance
of being iced.
You
can color details with a brush, if you like, using a bit
of food color with water.
Keep cookies
in a tight
can for 2-3 weeks before consumption to develop
best taste. To soften, place a cut apple
in the can two
days before using.
Fruit & Oat
Bars
1
c. all-purpose flour
2-1/2 c. uncooked quick oats
1 c. packed light brown sugar
2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. ground cinnamon
1 c. butter, softened
1-1/2 c. fruit
preserves or jam, any flavor
3/4 tsp. almond extract
Preheat
oven to 375F. Beat butter in a large bowl until smooth. Add
the first 6 ingredients and beat until well blended and crumbly.
Reserve 1/3 of the mixture for topping. Press remaining 2/3
crumb mixture onto bottom of un-greased 13 x 9 inch baking
pan. Bake 15 minutes; let cool on wire rack for 5 minutes.
Combine
preserves and almond extract; spread over crust; sprinkle
evenly with reserved crumb mixture. Return to oven; bake
20 to 25 minutes or until topping is golden and filling is
slightly bubbly. Cool completely in pan on wire rack. Yield:
2-1/2 dozen bars
Note:
If using raspberry or blackberry preserves, buy the seedless
variety for a smoother filling.
Chocolate
Walnut Brownies
3/4
c. packed light brown sugar
1 c. granulated sugar
2/3 c. unsweetened cocoa powder
1-1/4 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/2 c. chopped walnuts
3/4 c. butter, softened
3 eggs
1-1/2 tsp. vanilla
Preheat
oven to 350F. Lightly grease 13 x 9 inch baking pan. Beat
butter in large bowl until smooth. Beat in eggs and vanilla
until blended. (Mixture may appear curdled.) Add the remaining
ingredients to the butter mixture; stir until well blended.
Spread
batter evenly in prepared pan. Bake 20 to 25 minutes or until
brownies spring back when lightly touched. Do not over bake.
Cool completely in pan on wire rack. Yield: 2-1/2 dozen brownies.
Peanut Butter Mice
1 Cup
creamy peanut butter
1/2 Cup butter, softened
1/2 Cup sugar
1/2 Cup packed brown sugar
1 Egg
1 Teaspoon vanilla extract
1 1/2 Cups all-purpose flour
1/2 Teaspoon baking soda
1/2 Cup peanut halves
2 Tablespoons green and red miniature
M&M’s
4 Teaspoon miniature semi-sweet chocolate
chips
48 Pieces red shoestring licorice cut 2
inches long
In
a large mixing bowl, cream peanut butter, butter, sugar
and brown sugar. Beat in egg and vanilla. Combine the
flour and baking soda; gradually add to the creamed mixture.
Refrigerate for 1 hour or until easy to handle.
Roll
into 1 inch balls. Place 2 inches apart on ungreased baking
sheets. Pinch each ball at one end to taper. Insert
2 peanut halves in center of each ball for the ears.
Add one M&M for the nose and 2 chocolate chips
for the eyes.
Bake
at 350 for 10 minutes or until set. Gently insert one licorice
piece into each warm cookie for the tail.
Let cool
in pan for 4 minutes, then remove to wire racks to
cool completely. Yield: 4 dozen
Pinwheels and Checkerboards
1 1/4 Cups butter,
softened
1 Cup packed brown
sugar
1/2 Cup sugar
2 Eggs
1/2 Teaspoon vanilla extract
4 Cups all-purpose flour
1 Teaspoon baking powder
1 Teaspoon salt
1/2 Teaspoon baking soda
1 Square unsweetened chocolate,
melted and cooled
Red and green gel
food coloring
In
a large mixing bowl, cream butter and sugars, Beat in eggs
and vanilla. Combine flour, baking powder, salt
and
baking soda; gradually add to creamed mixture.
Divide dough into fourths. Tint one portion red and one portion green.
Stir chocolate into another portion. Wrap each portion
in
plastic wrap; chill for 1 hour.
For
pinwheel cookies, divide red and green portions in half.
roll out each portion between waxed paper into
a 9 x 6 inch rectangle. Refrigerate for 30
minutes.
Remove waxed paper; place one green rectangle over a red rectangle.
roll up tightly jelly-roll style, starting with the long
side. Wrap in plastic and
chill for
2 hours. Repeat.
For
checkerboard cookies, divide plain and chocolate portions
in half. Roll out each portion between waxed paper into
a 6 x 4 inch rectangle.
Cut each
rectangle
lengthwise into eight 1/2 inch strips. Stack the strips in groups of
four, alternating plain and chocolate strips and forming eight separate
stacks.
Form a four-stack
block by alternating chocolate-topped and plain-topped stacks. Repeat.
Press together gently, wrap in plastic and chill for 2 hours.
Unwrap
and cut pinwheel and checkerboard doughs into 1/2 inch
slices. Place 1 inch apart on ungreased baking sheets.
Bake at 375 for 10 minutes.
Remove
to
wire racks to cool. Yield: 6 dozen pinwheels and 4 dozen checkerboard
cookies.
Mint Chocolate Clouds
3/4 Cup
butter, softened
1/2 Cup confectioners’ sugar
2 One ounce squares
unsweetened chocolate, melted and cooled
1/4 Teaspoon mint extract
1 1/2 Cups all-purpose flour
1 Cup miniature semisweet
chocolate chips
Icing:
2 Tablespoons butter, softened
1 Cup confectioners’ sugar
1 Tablespoon milk
1/2 Teaspoon mint extract
2 Drops green food coloring
In
a large mixing bowl, cream butter and confectioners’ sugar.
Beat in chocolate and mint extract. Gradually add flour,
then stir in chocolate chips. Dough will be soft. Drop
by tablespoonfuls 2 inches apart on ungreased baking sheets.
Bake at 375 for 8 to 10 minutes or until firm.
Cool
for 4
minutes before removing to wire racks to cool completely.
Meanwhile, combine icing ingredients; spread over cooled
cookies and top with 3 or 4 miniature chocolate chips.
Let icing set before storing. Yield: 2 dozen
Oat-Nut-Raisin-Chippers
I
made up these cookies by combining recipes for oatmeal raisin
and chocolate chip
cookies. They have been my sons' favorite
since he was a little boy.
1
Cup margarine (2 sticks),
softened
1 1/4 Cup firmly packed brown sugar
1/2 Cup granulated sugar
2 Eggs
2 Tablespoons milk
2 Teaspoons vanilla
1 3/4 Cups all-purpose flour
1 Teaspoon baking soda
1 Teaspoon salt
1 Teaspoon cinnamon
1/4 Teaspoon nutmeg
2 1/2 Cups uncooked oatmeal
1 Cup semi-sweet chocolate
chips
1 Cup raisins
1 Cup chopped walnuts
Oven
375
Beat
together margarine and sugars until creamy. Add eggs, milk
and vanilla; beat well. Add combined
flour, baking soda and spices; mix well. Stir in oats,
chocolate chips, nuts and raisins; mix well.
Drop
by rounded tablespoonfuls
onto ungreased cookie sheet. Bake 9 to 10 minutes.
Cool 1 minute on cookie sheet; remove to wire rack. Yield:
5
dozen.
Chocolate Caramel Cookies
3 Cups
all-purpose flour
2/3 Cup unsweetened cocoa powder
1/2 Teaspoon baking soda
1 Cup white sugar
1 Cup light brown sugar, firmly
packed
1 Cup salted butter, softened
2 Large eggs
2 Teaspoons vanilla extract
1 Cup miniature semisweet chocolate
chips
1 Cup finely chopped walnuts
1 Bag Rolo caramel filled chocolate
candies
Oven 400
Preheat
oven to 400. In a medium bowl combine flour, cocoa and
baking soda. Set aside. Combine sugars in a large
bowl. Using an electric mixer, blend in butter, scraping
down the
sides of the bowl.
Add
eggs and vanilla, and beat at medium speed until light
and fluffy. Add the flour mixture,
chocolate
chips and walnuts, and blend at low speed until combined.
Batter will be very stiff. Take one Rolo in the palm
of your hand
and cover it with a heaping tablespoonful of dough.
Wrap
the dough around the Rolo, completely encasing it and
forming a
2 inch diameter dough ball. Place balls on ungreased
baking sheets, 2 inches apart. Bake 8 to 10 minutes.
Cool on pan
2 minutes, then transfer to a cool, flat surface.
Yield:
2 1/2 dozen
Cherry Cordial Cookies
3
Cups all-purpose flour
2/3 Cup unsweetened cocoa powder
1/2 Teaspoon baking soda
1 Cup white sugar
1 Cup light brown sugar, firmly packed
1 Cup salted butter, softened
2 Large eggs
2 Teaspoons vanilla extract
2 Cups miniature semisweet chocolate
chips
Maraschino cherries
Melted chocolate chips for drizzling
Preheat
oven to 400.
In
a medium bowl combine flour, cocoa and baking soda. Set
aside. Combine sugars in a large bowl. Using an electric mixer, blend in butter,
scraping down the sides of the bowl.
Add
eggs and vanilla, and beat at medium speed until light
and fluffy. Add the flour mixture and chocolate chips,
and
blend at low speed until combined. Batter will be very stiff. Roll dough
into 1 inch balls and place on un-greased baking sheets,
2 inches apart.
With
the 2nd knuckle on your index finger, make indentations
and fill each one with
1 whole cherry. Bake 8 to 10 minutes. Cool on pan 2
minutes, then transfer to a
cool, flat surface.
When
completely cool, drizzle melted chocolate chips over the
top of each cookie. Yield: about 5 dozen
Next
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The
most delicious Irish
cake recipes we've ever had, including Irish Whiskey
and Irish Creme Cake recipes. |
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