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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Irish Butter 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. Bake at 350 F for about 15 minutes or until bottoms are lightly browned.

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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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Saint Patrick Day Cookie Treat

1 20 oz. Package Refrigerated Peanut Butter Cookie Dough
Mint Ice Cream (See Serving Ideas)

Cut cookie dough into 3/4-inch slices. Cut each slice into quarters and roll dough into balls. Place balls into ungreased miniature (1 3/4-inch) muffin pans. Bake at 350 degrees for 10 minutes. Remove cookies from
oven & immediately press the center of each cookie down with a tart tamper or the end of a wooden spoon handle, to form a tart shell. Return to the oven. Bake at 350 degrees for an additional 8 to 10 minutes. DO NOT OVERBAKE.

Carefully loosen outer edge of tart shells with small knife. Let cool. Remove shells from pans to cake rack, until completely cool. Place tart shells in airtight plastic container up to 6 months in freezer. Just before serving, full shells with mint green ice cream.

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Guinness Brownies Recipe

Grace Neill’s Chocolate and Guinness Brownies

4 eggs
3/4 C. superfine sugar
8 oz. bittersweet chocolate, chopped
4 oz. white chocolate, chopped
6 T. unsalted butter
3/4 C. all-purpose flour
3/4 C. cocoa
1 1/4 C. Guinness stout
Confectioners’ sugar for dusting

Preheat the oven to 375° F. Butter an 8-inch-square pan. In an electric mixer, combine the eggs and sugar. Beat until light and fluffy. In a medium saucepan over medium heat, melt the bittersweet chocolate, white chocolate and butter, stirring until smooth. Remove from heat and beat into the egg mixture. Sift the flour and cocoa together and beat into the chocolate mixture. Whisk in the Guinness. Pour into the pan and bake for 20 to 25 minutes, or until a skewer inserted in the center comes out almost clean. Remove from the oven and let cool on a wire rack.

To serve, dust the cake with confectioners’ sugar and cut into squares. Serves 8 to 10.

Source: “The New Irish Table” by Margaret M. Johnson

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St. Patrick Day Cookies

This is a basic and simple sugar cookie recipe. All you need is a round pasty cutter to make the leaves of the shamrocks.

Makes 12 cookies

2 1/4 cup self-rising flour
1/2 cup butter
1 cup sugar
2 eggs, beaten
1 tablespoon vanilla
1 tablespoon milk
Drops of green food colouring. Just enough to turn the mixture green!

Sift flour. Cream butter, sugar ,eggs. Add vanilla and milk to the flour. Blend all ingredients and then add the drops of green food colouring. Place dough on a lightly floured board or dry countertop.
Sprinkle some flour over the dough and roll to about 1/2-inch thick. Cut out 3 circles with the pastry cutter and overlap the circles into a shape of a shamrock and place on baking tray. Bake at 300 degrees for 10-15 minutes.

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