Sunday, 22 March 2009

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.



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.


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.


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

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.


Oatmeal Chocolate Chip Cookies

1 1/4 cup butter
3/4 cup Firmly packed brown sugar
1 Egg
1 tsp Vanilla
1 tsp Baking soda
1 tsp Salt
1 tsp Cinnamon
1/4 tsp Nutmeg
3 cups Oats
10 ounces Chocolate chips
Heat oven to 375 degrees F. Beat together butter and sugars until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda, salt and spices, add to butter mixture and mix thoroughly. Stir in oats and chocolate chips. Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake for 7 to 9 minutes for a chewy cookie or 10 to 11 minutes for a crispy cookie. Allow cookies to cool on cookie sheet before removing. Cool completely on wire rack.


Blue Ribbon Chocolate Chip Cookies

2 1/2 cups flour
1/2 tsp baking soda
1/4 tsp salt
1 cup dark brown sugar (firmly packed)
1/2 cup white sugar
1 cup butter (softened)
2 eggs (large)
2 tsp vanilla extract
2 cups semisweet chocolate chips
Preheat oven to 300 degrees. In mixing bowl combine flour, soda, and salt. Mix well with whisk and set aside. In large bowl with an electric mixer, blend both sugars at medium speed. Add butter and continue to mix until it forms a grainy paste, scraping down the sides of the bowl as you mix. Add the eggs and vanilla extract and mix at medium speed until mixture is light and fluffy. Add flour mixture and chocolate chips, blend at low speed until just mixed. Do not overmix. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets, about 2 inches apart. Bake for 21 to 24 minutes or until golden brown. Transfer cookies immediately to a cool surface with spatula.