Soft Amish Chocolate Chip Cookies

1/2 c. shortening
1 c. sugar
2 lg. eggs
1/2 c. milk
2 1/2 c. flour
1 tsp. baking powder
3/4 tsp. baking soda (place in the milk)
1 (12 oz.) bag chocolate chips or butterscotch chips

Cream shortening and sugar. Add eggs and milk with soda. Mix together and add baking powder. Gradually add flour and stir well. Stir in chocolate chips or butterscotch chips. Place on a greased cookie sheet about 1 teaspoon of dough. Bake at 400 degrees until the edge is lightly brown.

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Amish Puff Cookies

1 c. shortening, rounded
1 c. brown sugar
1/2 c. granulated sugar
2 eggs
2 3/4 c. flour
1 tsp. cream of tartar
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt

Mix shortening, sugar and eggs thoroughly. Mix dry ingredients and add to sugar mixture. Chill. Form into balls and roll into mixture of 2 tablespoons sugar and 2 teaspoons cinnamon or add chocolate chips. Press balls with hand. Bake at 375 degrees for 8 – 10 minutes on ungreased cookie sheet. Cookies will puff, then settle down and look crinkly.

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Pistachio Shamrock Cookies

1 cup butter or margarine
1 cup sugar
1 egg
2 cups flour
1 teaspoon grated lime peel
1 cup finely chopped pistachios

Lime Icing:

2 tablespoons butter or margarine, melted
1 cup powdered sugar
1 tablespoon milk
1/4 teaspoon grated lime peel



Preheat oven to 375°F.

Cream butter and sugar; beat in egg. Stir in flour and lime peel; mix in pistachios.

Refrigerate dough 1 hour. Roll out dough 1/4-inch thick; cut shapes with shamrock-shaped cookie cutter (see hints below).

Place cookies on ungreased baking sheet. Bake for 8 to 10 minutes or until lightly browned; cool completely.

Pipe lime icing to outline cookies.

Lime Icing:

Combine butter, powdered sugar, milk and lime peel in a medium bowl. Mix until smooth. Makes about 1/2 cup.

Hint: If shamrock-shaped cookie cutter is not available, cut out shamrock pattern from a piece of heavy paper and cut cookie dough using pattern and sharp knife. Or cut with 2 to 2-1/2-inch round cookie cutter and pipe icing in shamrock shape on cookies after baking.

Another Hint: Use green food coloring if you would like the icing to be deep green.

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Rosemary’s Cookies

1/2 c. butter
3 tbsp. sugar
1 c. sifted cake flour
1 tbsp. vanilla
1 scant c. Irish Acres chopped pecans

Cream butter and sugar. Add vanilla, flour, and then nuts; mix well. Roll into 35 to 40 balls. Place on wax paper on cookie sheet. Bake at 300 degrees for 45 minutes. While hot, roll in powdered sugar. When cool, roll in powdered sugar again.

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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.

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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.

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Irish Mist Brownies

1/2 c Butter
2 1-oz squares unsweetened baking chocolate
1 c Sugar
3/4 c All-purpose flour
2 Eggs

2 c Powdered sugar
3 tb Butter — softened
1 3-oz pkg cream cheese, softened
1/2 ts Peppermint extract
5 drops green food coloring
2 drops yellow food coloring

1 1-oz square unsweetened baking chocolate — melted

Heat oven to 350 degrees. In 2-quart saucepan melt 1/2 cup butter and 2 squares chocolate over medium heat, stirring constantly, until smooth (4 to 6 minutes). Stir in all remaining brownie ingredients until well mixed. Spread into greased 9-inch square baking pan. Bake for 25 to 30 minutes or until brownie begins to pull away from sides of pan. Cool completely. In small mixer bowl combine all filling ingredients EXCEPT chocolate. Beat at medium speed until creamy. Spread over cooled bars. Drizzle with melted chocolate. Cool completely; cut into bars. Store in refrigerator.

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Ruthee’s Irish Lace Cookies

1/2 cup unsalted butter — plus extra
4 tablespoons flour — plus extra
1 cup firmly packed brown sugar
1 tablespoon vanilla extract
2 tablespoons milk
1 cup old-fashioned rolled oats

1. Preheat oven to 350 degrees F. Grease and flour 2 baking sheets.

2. Cream butter and sugar. Add vanilla; stir in flour, milk, and rolled oats. Drop batter by the tablespoon onto prepared baking sheets; allow room for cookies to spread to about 3 inches in diameter. Each baking sheet will hold about 6 cookies.

3. Bake until cookies flatten and look dry (10 minutes). Let cookies cool for 4 to 5 minutes on baking sheets. Lift from baking sheet with a metal spatula and cool completely.

Makes 2 dozen cookies.

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Irish Cream Mint Cookies

1 1/4 c Quick cooking oats
1 1/2 c Flour
1 ts Baking powder
1 ts Baking soda
3/4 ts Salt
1 c Margarine; softened
1 c Brown sugar
1/2 c Sugar
1 lg Egg
1/4 c Irish cream liqueur
1 ts Vanilla extract
12 oz Mint flavored chocolate chips

Heat oven to 350 degrees. Have baking sheets ready. Place oats in a blender. Cover and blend until like flour. Mix oats, flour, baking powder, baking soda, and salt. Beat margarine, brown sugar and sugar in a large bowl with electric mixer until fluffy. Beat in egg, liqueur, and vanilla. On low speed, gradually beat in flour mixture. Stir in chocolate chips. (Chill 15 to 20 minutes if very soft.) Drop by heaping teaspoonfuls about 2inches apartonto baking sheets. Bake 10 to 12 minutes until cookies look dry on top and edges are lightly browned. Cool on baking sheets 2 minutes. Remove to wire racks to cool. Makes 48.

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