Ruthee's Irish Lace Cookies

<script async src="https://pagead2.googlesyndication.com/pagead/js/adsbygoogle.js?client=ca-pub-7866346996451092" crossorigin="anonymous"></script>

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.

Source:  http://www.cookie-recipes.net/irish-lace-cookies.htm

IRISH MIST BROWNIES

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

FILLING
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

FOR DRIZZLING
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.

Source:  http://www.cookie-recipes.net/irish-mist-brownies.htm

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.

Source:  http://www.cookie-recipes.net/irish-cream-mint-cookies.htm

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

http://www.cookie-recipes.net/guinness-brownies-recipe.htm

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

Ingredients
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!

Method
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.

Source:   www.cookie-recipes.net/st-patrick-day-cookies.htm

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.

Source:   www.cookie-recipes.net/oatmeal-chocolate-chip-cookies.htm

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.

Source:   www.cookie-recipes.net/blue-ribbon-chocolate-chip-cookies.htm

Deluxe Chocolate Chip Cookies

Amount Measure Ingredient -- Preparation Method


1 cup packed brown sugar

3/4 cup granulated sugar

1 cup butter or margarine -- softened

1 teaspoon vanilla

2 eggs

2 1/2 cups all-purpose flour

3/4 teaspoon baking soda

3/4 teaspoon salt

1 cup chopped walnuts

12 ounces semisweet or milk chocolate -- coarsely chopped

OR

1 (12 ounce) package semisweet chocolate chips (2 cups)

OR

1 (11 1/2 ounce) package large semisweet chocolate chips

Heat oven to 375º. Beat sugars and butter in large bowl with electric mixer on medium speed about 3 minutes or until fluffy, or mix with spoon. Beat in vanilla and eggs. Stir in flour, baking soda and salt. Stir in walnuts and chocolate.

Drop dough by level 1/4 cupfuls or #16 cookie/ice-cream scoop about 2 inches apart onto ungreased cookie sheet. Flatten slightly with fork. Bake 11 to 14 minutes or until edges are light brown (centers will be soft). Cool 3 to 4 minutes; remove from cookie sheet to wire rack.

Source:   www.cookie-recipes.net/cookie-recipes-date-filled-spritz-to-dream-bars_5.htm

DOUBLE CHOCOLATE CHIP COOKIES

2/3 c Butter
1 c Sugar
1 Egg
1 t Vanilla
1/2 c Unsweetened Cocoa Powder
1/2 c Buttermilk -- --or -- water
1 3/4 c All-Purpose Flour
1/2 ts Baking Soda
1/2 ts Salt
1 c Semisweet Chocolate Chips
 
Cream butter, sugar, egg and vanilla until well blended. Combine cocoa and buttermilk (or water) in a separate bowl until smooth. Add to creamed mixture. Add flour, baking soda and salt, beating just until blended. Stir in chocolate chips. Drop dough by teaspoonfuls onto ungreased cookie sheet. Bake at 350 F for 8-10 minutes or until centers are almost set. Remove from cookie sheet while hot.

Source:   www.cookie-recipes.net/double-chocolate-chip-cookies.htm

Best Ever Big Chocolate Chip Cookie Recipe

This is the my favorite and certainly what I believe to be the best chocolate chip cookie recipe. These cookies are nice and big, the kind you find in a bakery, but even better, because you made them!

4 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 1/2 cups unsalted butter (melted)
2 cups brown sugar (firmly packed)
1 cup white sugar
2 tablespoons vanilla extract
2 eggs
2 egg yolks
3 1/2 cups semisweet chocolate chips or chunks

Preheat oven to 325 F. Grease cookie sheets. Combine flour, baking soda and salt in one bowl. In another bowl, cream melted butter and both the brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until the consistency is light and creamy. Mix in the flour, baking soda and salt from the other bowl until blended. Stir in the chocolate chunks by hand. Drop 1/4 cup of dough onto the prepared cookie sheets. The cookies should be about 3 inches apart as they spread a bit. Bakefor 15 to 18 minutes at 325F or until golden brown. Let sit on baking sheets for a few minutes before transferring to wire racks to cool completely.

Notes: Lots of possible variations with this one. Substitute the semisweet chocolate chips with white chocolate chunks, peanut butter chips, milk chocolate chips or a mixture. You can also add whatever nuts you like. This recipe works best and has been tested with all these options but the best option is still the classic chocolate chips or preferrably chocolate chunks. Please enjoy the best huge chocolate chip cookie recipe!

Source:  www.cookie-recipes.net/best-ever-big-chocolate-chip-cookie-recipe.htm

Amish Sugar Cookies

1 c Sugar
1 c Confectioner's sugar
1 c Butter or margarine; softened
1 c Oil
2 Eggs
1 ts Baking soda
1/2 ts Salt
1 ts Cream of tartar
1 ts Vanilla
4 1/2 c Flour
Colored sugar (optional)
  
Combine the sugars, butter oil and eggs, beat well. Add the remained ingredients, mix well. Refrigerate dough until well chilled (2 hours). Preheat oven to 375 F. Roll dough into balls and dip into granulated sugar. Place ona cookie shet and flatten with the bottom of a glass which has been dipped into the sugar, it keeps the dough from sticking. Bake for 10-12 minutes, or until lghtly browned around the edges.

Source:  www.cookie-recipes.net/amish-sugar-cookies.htm

Sugar Cookie Tarts

Amount Measure Ingredient -- Preparation Method

2 cups sugar

1 cup shortening

3/4 cup butter or margarine -- softened

2 teaspoons vanilla

1 egg

3 1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

Cream Cheese Spread -- (recipe follows)


CREAM CHEESE SPREAD

1 (8 ounce) package cream cheese -- softened

1/2 cup powdered sugar

1 teaspoon vanilla

Toppings (sliced fresh fruit, miniature chocolate chips, chopped pecans or jam with toasted sliced almonds)



Heat oven to 375º. Beat sugar, shortening, butter, vanilla and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking powder and salt.

Roll half of dough at a time 1/4 inch thick on lightly floured surface.

Cut into 3-inch rounds. Place 2 inches apart on ungreased cookie sheet. Bake 10 to 12 minutes or until light brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack. Cool completely.

Prepare Cream Cheese Spread. Spread about 2 teaspoons spread over each cookie. Arrange Toppings on spread. Store covered in refrigerator.

CREAM CHEESE SPREAD:

Mix all ingredients until smooth.

Source:  www.cookie-recipes.net/cookie-recipes-snickerdoodles-to-swedish-half-moon-cookies_14.htm

Sugar Cookie Stockings

Amount Measure Ingredient -- Preparation Method

Mary's Sugar Cookies

Food colors, if desired

Thin Cookie Glaze -- (recipe follows)

OR

2/3 cup Decorator's Frosting


THIN COOKIE GLAZE

2 cups powdered sugar

2 tablespoons milk

1/4 teaspoon almond extract

4 drops red or green food color (4 to 5 drops)

1/3 cup (about) powdered sugar

Prepare and refrigerate dough for Mary's Sugar Cookies as directed, tinting dough with desired food colors. Heat oven to 375º. Roll one third of dough at a time 3/16 inch thick on lightly floured cloth-covered surface. Cut into 6- to 8-inch stockings. Place stockings on ungreased cookie sheet. Cut accent dough (toes, heels, cuffs) to place on stockings if desired. Bake about 9 minutes or until light brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack. Cool completely. Spread with Thin Cookie Glaze.

THIN COOKIE GLAZE:

Mix 2 cups powdered sugar, the milk, and almond extract. Tint half of the mixture with food color. Add additional milk, a few drops at a time, if necessary, or until desired spreading consistency. Place baked cookies on wire rack. Pour small amount of tinted glaze over each cookie; spread to edge with spatula. Add enough powdered sugar to remaining glaze to make frosting that can be used in a decorating bag and will hold its shape. Place in decorating bag with #2 writing tip. Decorate cookies as desired. Makes enough to glaze and decorate 8 to 10 stockings.

Source: www.cookie-recipes.net/cookie-recipes-snickerdoodles-to-swedish-half-moon-cookies_11.htm

Sugar Cookies

Recipe courtesy Alton Brown

Ingredients
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough

Directions
Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours. 

Preheat oven to 375 degrees F. 

Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

Source: www.foodnetwork.com

Pat Egan's Christmas Tree Cookies

2 1/2 c Flour
1 c Sugar
1 c Butter or margarine, Softened
1 1/2 ts Baking powder
1/4 ts Salt
1/2 ts Almond extract
1 Egg
1/4 c Green sugar crystals, about
1/4 c Confetti or nonpareil candy 
Decorations, optional
  
1. Put flour, sugar, butter, baking powder, salt, almond extract and egg into large bowl of an electric mixer. Mix together, using low speed. Dough will be crumbly. Then knead dough with hands until mixture holds together.
2. Remove 1/3 cup of the dough; wrap and refrigerate. Divide remaining dough in thirds. Using hands, roll each into a 6-inch log. 
3. Put sugar crystals on a sheet of wax paper. Roll each log in the sugar crystals to coat well; use the wax paper as a guide to press in crystals. Shape each log into a triangle, pressing gently on wax paper to give three sharp corners. Make sure to make 2 sides longer than the third side. Wrap each log well and refrigerate at least 4 hours or until dough is firm enough to slice. To this point, cookies can be made up to a week in advance.
4. Heat oven to 350 degrees. To bake, slice logs crosswise into 1/4-inch slices. Put slices about 1 inch apart on ungreased cookie sheets. For each cookie, shape about 1/2 teaspoon of the reserved 1/3 cup dough into a tree trunk. Attach to bottom underside of each tree. Sprinkle each cookie lightly with candy decorations, if desired. Bake until lightly browned, about 10 minutes. Carefully remove to wire racks. Cool completely.
   

Note: The logs can be divided and shaped into 3 sizes and sliced to form a 3-tiered tree. These second-place winning cookies are easily shaped into trees that are edged with glittery green sugar. Of her simple cookies, Pat Egan of Dolton, Illinois writes, "They're not a fancy or gourmet cookie, but a simple symbol of the Christmas season that is so close to my heart." from the Chicago Tribune annual Food Guide Holiday Cookie Contest December 8, 1988

Source: http://www.cookie-recipes.net/pat-egan-s-christmas-tree-cookies.htm