Irish Butter Cookies Recipes

Steps:

• Preheat oven to 300 degrees. Line two baking sheets with parchment paper; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. With the mixer on low, slowly add flour. Continue mixing until dough comes together to form a ball.
• Transfer dough to a lightly floured work surface; roll out dough to about 1/4-inch thickness, dusting rolling pin with flour as necessary to prevent sticking. Using a 2 1/4-inch round, fluted cutter, cut out dough. Transfer to prepared baking sheet, spacing about 1 inch apart. Gather up any scraps, gently re-roll, and repeat cutting process. Take care not to overwork dough.
• Transfer baking sheet to oven and bake until shortbread just begins to turn golden, about 30 minutes. Transfer cookies to a wire rack to cool. Shortbread may be stored in an airtight container for up to 3 days.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, sugars and pudding mix until light and fluffy. Beat in eggs and extracts. If desired, add food coloring. Whisk flour and baking soda; gradually add to creamed mixture. Stir in chips and nuts (batter will be stiff). Scoop tablespoonfuls of dough and shape into balls; place 2 in. apart on ungreased baking sheets. , Bake until cookies are set and bottoms are lightly browned, 10-12 minutes. Let cool on pan for 2 minutes before removing to wire racks to cool completely.

Steps:

• 1. Cream the butter until smooth.
• 2. Add the corn starch, flour, and confectioners' sugar, a little at a time, until well mixed.
• 3. Scoop dough out onto a cookie sheet either ungreased or lined with parchment paper.
• 4. Smooth dough out onto a cookie sheet.
• 5. Bake in preheated 325-degree oven for about 30 minutes. Shortbread should not brown, but just begin to slightly lose the whiteness.
• 6. Cool to room temp.
• 7. Slice into bars or triangles.

Steps:

• Melt butter in pyrex bowl in microwave. Cool and add in sugar and egg. Beat to mix. In a separate bowl, stir flour, baking powder, salt, and cardamom. Add this to the butter mixture while mixing in milk--only add milk until the mixture mixes easily and is loose enough to drop by spoonfuls. Add in chopped nuts only to mix (the less mixing, the better), and drop by teaspoonful onto a silicone cookie sheet, or a buttered cookie sheet.
• Bake at 375 for 10 minutes or until lightly golden brown. Let cool on rack before transferring to plate.

Steps:

• Heat the oven to 200C/180C fan/gas 6. Beat the salted butter, vanilla and sugar together with an electric whisk until pale and fluffy. Sift over the flour and beat again until just combined. Spoon the dough into a piping bag fitted with a medium star nozzle.
• Pipe the dough in small 5cm swirls on one large or two smaller baking trays lined with baking parchment, spacing them apart to allow for them to spread. Bake for 15-20 mins until pale golden.
• Leave to cool on the trays for 5 mins, then transfer to a wire rack to cool completely.

Steps:

• Cream butter and sugar together until light and fluffy.
• Sift in cornstarch and flour; mix well.
• Press into a 10 3/4 by 7 inch pan.
• Prick all over with a fork.
• Bake in preheated 275 F oven for 30 minutes, then reduce heat to 250 F and bake 1 to 1 1/2 hours longer.
• Remove from pan and sprinkle with powdered sugar. Cut into 20 finger shaped cookies.