Irish Cookie Recipes For Christmas Food

GOOD LUCK IRISH COOKIES

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.

IRISH CHRISTMAS COOKIES

Steps:

• 1. Preheat oven to 375 degrees F and prepare two greased cookie sheets; set aside.
• 2. In a small mixing bowl, cream together the butter and the sugar.
• 3. Beat in the eggs until well blended. Add the flour and the Irish whiskey, and beat the dough until smooth.
• 4. Add the fruit and nuts, and mix well.
• 5. Drop cookie dough from a tablespoon onto the prepared cookie sheets.
• 6. Bake at 375 degrees F each sheet of cookies for 8 to 10 minutes.
• 7. Remove the cookies from the baking sheets with a spatula while still warm.
• 8. Place on wire rack to partially cool.
• 9. Store the cookies in an airtight container with a slice of white bread to maintain their soft, fruity texture.

SPARKLING VANILLA CHRISTMAS COOKIES

Steps:

• Tip the icing sugar, vanilla extract, egg yolk and butter into a mixing bowl, then stir together with a wooden spoon (or pulse in a food processor until well combined). Add the flour and mix to a firm dough. Shape the dough into two flat discs and wrap them. Chill for 20-30 mins. Heat oven to 190C/fan 170C/gas 5 and line two baking sheets with non-stick baking paper.
• Roll out the dough on a lightly floured surface to about the thickness of two £1 coins. Cut out Christmassy shapes (use a cutter if you like) and place on the baking sheets. Using the tip of a skewer, cut a small hole in the top of each cookie. Bake for 10-12 mins until lightly golden.
• Lift the biscuits onto a wire rack to cool. Meanwhile, mix the icing sugar with a few drops of cold water to make a thick, but still runny icing. Colour with edible food colouring, if you like. Spread it over the cooled biscuits, decorate with edible balls and thread with ribbon when dry.