Saturday, March 15, 2008

Ireland #3

I always bake cookies for whatever holiday it is to give to friends and family. I've become pretty awesome at the spritz cookie gun, and I noticed it had a shamrock plate. I took Wilton's basic spritz cookie recipe and changed it a bit to make these. I used Bailey's instead of milk, and I used only the egg yolk rather than the whole egg (like my mom's recipe).
After trying the baked cookies, I felt like the Bailey's flavor wasn't strong enough, so I decided to make an icing/filling for them. I used a basic buttercream recipe, again subbing Bailey's for the milk or water.

Bailey’s Shamrock Spritz Cookies

Adapted from Wilton’s Basic Spritz Cookies
1 1/2 cups butter
1 cup granulated sugar
1 egg yolk
3 Tablespoons Baileys Irish Cream
3-1/2 cups all-purpose flour
1 teaspoon baking powder
½ tsp. salt
Food coloring, optional
Preheat oven to 375°F.
Thoroughly cream butter and sugar. Add egg yolk and Bailey’s; beat well. Stir together flour, salt and baking powder; gradually add to creamed mixture, mixing to make a smooth dough. Chill for an hour. Place dough into cookie press and press cookies onto cold, ungreased cookie sheet. Bake 10-12 minutes; remove cookies from sheet; cool on rack.

Bailey's Buttercream
1 stick of unsalted butter at room temperature
1/4 cup Baileys
4 cups powdered sugar
1/2 tsp. salt
Cream together butter and Baileys, add salt, slowly add powdered sugar until it reaches desired consistency (I made this stiff to hold the cookies together).

1 comment:

Anonymous said...

These look SOOOO great! What a fabulous idea! I love the deep green color of the cookies! And with that luscious filling and Baileys?!!?! YUM!