does anyone know of and cookies that have an irish background?????

Question by plolson1991: does anyone know of and cookies that have an irish background?????

Best answer:

Answer by kelly k
IRISH COOKIES

1/2 lb. butter
1/2 c. sugar
2 c. flour

Melt butter. Mix butter, sugar and flour together. Roll dough into small balls. Make a thumb print. Fill with jam, chocolate chips, fruit, nuts, etc.

IRISH DROP COOKIES

1 1/2 c. raisins
1 c. hot water
3 1/2 c. flour
1 c. white sugar
1 c. brown sugar
2/3 c. shortening
2 eggs
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. salt
1 tsp. soda
Nuts, if desired

Simmer raisins in hot water for 15 minutes. Drain and reserve 1/2 cup liquid. Mix shortening, sugar and eggs. Sift flour and spices. Add soda to the reserved liquid and mix with the shortening mixture. Blend in flour mixture. Mix well. Drop on baking sheet. Bake at 375 degrees for 10 to 12 minutes.

IRISH OATMEAL COOKIES WITH RAISINS

2 1/2 c. oatmeal
1 1/4 c. sugar
3/4 to 1 c. flour
1 1/2 tsp. baking powder
1 c. butter
1 c. raisins

Blend dry ingredients. Cut in shortening; add raisins and work into smooth dough. Form into 50 small balls. Bake at 385 degrees for 12 minutes in center of oven. Preparation time = 30 minutes.

BAILEY’S IRISH CREAM CHOCOLATE CHIP
COOKIES

1/2 c. butter
1/2 c. granulated sugar
1/2 c. brown sugar
1 egg
1 tsp. vanilla
1/2 c. Bailey’s original Irish cream
2 1/4 c. cake flour
1/2 tsp. baking soda
1/2 tsp. salt
1 (6 oz.) pkg. semi-sweet chocolate chips
3/4 c. coconut
1/2 c. chopped pecans

Cream butter, sugars and egg until fluffy. Add vanilla and Bailey’s Irish cream. Mix dry ingredients and blend into creamed mixture. Add coconut, nuts and chips. Drop onto ungreased baking sheets. Bake at 375 degrees for 8-10 minutes. Cool.

Add your own answer in the comments!

Posted by in Irish Cookies and tagged with anyone, background, cookies, Irish, know | Trackback
  1. Cister says:

    Sugar Cookie Shamrocks

    1-18 oz. package Refrigerated Sugar Cookie Dough
    Green Sugar Sprinkles
    Directions:
    Preheat oven to 350°F.

    Shape dough into 3/4 – inch balls; place three together to form shamrock shape on ungreased baking sheet.
    Roll small amount of dough to form stem. Sprinkle with green sugar. Repeat with remaining dough.
    Bake for 9 to 11 minutes or until edges are lightly browned. Cool on baking sheet for 1 minute, then remove and place on wire racks to cool completely before serving.
    Makes 15 cookies.

    HINT: This is the BEST Irish cookie recipe to make with the kids, since it is so easy AND fun! Of course, the wee ones should always have adult supervision whenever an oven or stove is involved. But this Irish cookie recipe is the perfect activity for a fun family afternoon.

    Irish Tea Cookies

    1 cup sugar
    1/2 cup butter
    2 beaten eggs
    1/3 cup milk
    1 teaspoon vanilla
    1 teaspoon baking powder
    Flour
    Directions:

    Mix first 6 ingredients together. Add and mix in enough flour to make dough stiff enough to handle. Roll thin. Sprinkle with sugar. Roll again. Cut out with biscuit cutter or any cookie cutter.
    Bake at 350°F until sides and bottoms are golden brown.

  2. pixiepunk says:

    make shamrock shaped sugar cookies and put green sugar on top

  3. Michelle says:

    nope just sugar cookies decorated like shamrocks

  4. Jean Talon says:

    From my grandmother’s cookbook, “Cookies and more Cookies, Recipes from Many Nations”, 1948, there is a section on Irish Cookies.

    I have my doubts about how authentic the recipes are, but no matter.

    The first recipe is for Butter Shamrocks, similar to what other people have posted. The others are Crisp Spice Cookies, Dundee Strips, Ginger Shortbread, Great Grandmother’s Plum Cookies, Irish Shortbread, Peanut Butter Kisses, and Snaps.

    This is the recipe for Irish Shortbread:
    1 c butter
    1 c sugar
    1/2 c whole, blanched almonds
    4 c flour
    2 T finely chopped almonds

    Cream the butter and sugar. Work in the flour and chopped almonds. Press in a thin layer on a cooky sheet. Cover with the whole almonds, and bake in a slow oven 10 minutes. Remove from the oven, and cut in strips. Return to the oven and continue baking until all is evenly browned.

    This makes a large quantity. For the average family, half the recipe would be enough.

    I’ve never made this recipe, but I’ve had success with others in the book. Old cookbooks are nice for those of us without the big stand mixers…

    Oh, and a “slow oven” is about 300 F.

  5. Michael K says:

    Irish Soda Bread Cookies

    INGREDIENTS
    2 cups all-purpose flour
    3/4 cup white sugar
    1/2 teaspoon baking soda
    1/2 cup butter
    1/2 cup dried currants
    1/4 cup buttermilk
    1 egg
    1/4 teaspoon salt
    1 teaspoon caraway seed
    DIRECTIONS
    Preheat oven to 350 degrees F (175 degrees C).
    Combine dry ingredients in a mixing bowl. With a pastry blender, cut in butter until mixture resembles coarse meal. Stir in currants.
    Mix in beaten egg. Pour in milk and mix with a fork to make a soft dough (may need a little more milk).
    On a floured surface, shape dough into a ball and knead lightly 5 or 6 times. Roll out dough to 1/4 inch thick and cut into squares and triangles with a knife (approximately 2 inches in diameter).
    Bake for 12 to 14 minutes or until slightly browned

    Irish Whiskey Cookies

    1 cup butter, softened
    1 cup granulated Sugar
    3 large eggs
    2 cups all-purpose Flour
    1/4 cup Irish whiskey
    1/4 cup candied citron, chopped
    1/4 cup golden raisins, blanched and chopped
    1/4 cup almonds, chopped

    Preheat oven to 375 F and grease two cookie sheets; set aside. In a small mixing bowl, cream together the butter and the sugar. Beat in the eggs until well blended. Add the flour and
    the Irish whiskey, and beat the dough until smooth. Add the fruit and nuts, and mix well. Drop cookie dough from a tablespoon onto the prepared cookie sheets. Bake each sheet of cookies for 8 to 10 minutes. Remove the cookies from the baking sheets with a spatula while still warm. Place on wire rack to partially cool.
    Store the cookies in an airtight container with a slice of white bread to maintain their soft, fruity texture.

Leave a Reply

  Some XHTML allowed.  

*