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bailey’s shortbread

Posted Dec 17 2010 12:30pm

My sister Vicki and brother-in-law Sean went on a kick-ass vacati0n to Ireland last month.

Cue picture of adorable sheep:

(source: my sista)

Her culinary experiences there set her on a kick of cooking Guiness pies after returning home. But, for me, Ireland really brings only one thought to mind. Butter.

I’ve never tasted Irish butter before but I hear good things. Great things, actually. Apparently the cream that Irish butter it’s made from is better. Maybe because the cows are grass fed and the grass is greener on the Emerald Ilse. Or maybe it’s the magic of hearts, stars, horseshoes, clovers and blue moons. . . But my guess is that it’s because Irish cream is 40% fat. Here it’s only 35%.

They even have a museum dedicated to the butter in Cork City. No lie. That’s some serious stuff.

So with Ireland and butter on the brain I set out to make the perfect Irish cookie: Bailey’s Shortbread. They are melt-in-your-mouth shortbreads iced with a Bailey’s glaze.

If you have access to Irish butter by all means use it and tell me how the recipe goes. I just used whatever I had on hand for lack of access to the good stuff. (Where does a Canadian buy Irish butter anyway?)

Bailey’s Shortbread Cookies

Adapted from Lucy Waverman’s shortbread


Ingredients

Shortbread

3 1/2 cups all-purpose flour
1/2 cup cornstarch
1 tsp salt
2 c unsalted butter, softened
1 1?2 cups icing sugar
2 T Bailey’s Irish Cream

Icing

1 cup icing sugar, approx.
1 tbsp unsalted butter, softened
4 1?2 tsp Bailey’s Irish Cream

Directions

Preheat oven to 350°F.

Combine flour, cornstarch and salt in a bowl.

Combine butter and sugar in a separate large bowl and cream together until smooth. Gradually beat in flour mixture.

Roll 1 tbsp dough at a time into a small ball. Flatten with your fingers until ¼ inch thick. Place 1/2 inch apart on buttered baking sheets.

Bake for 12 minutes, or until creamy coloured and firm to the touch. Cool on wire racks.

Stir together icing sugar, butter and milk in a small bowl. Add a little more icing sugar if necessary to make it spreadable.

Spread icing over cookies. Let cool completely before serving*.

*Note: I tasted one of these cookies while it was still warm and the flavour of the liqueur didn’t shine through as much as I had hoped. Once the cookie cooled to room temperature the taste improved. Hat tip to my friend Jasmine for pointing that out to me.

DSCF4112[1]


This recipe is part of the 12 Weeks of Christmas Cookies being hosted by Abby Sweets .

Week 11: Fudgy Chocolate Chunk Cookie Bars
Week 10: Mulled Pecans
Week 9: Chocolate Peanut Butter Dates
Week 8: Peppermint Bark
Week 7: Lebanese Walnut Cookies
Week 6: Oatmeal Reese Cookies

Week 5: Candy Corn Cookies
Week 4: Apple Pie Squares (Vegan)
Week 3: Superhero Balls (Raw & Vegan)
Week 2: Chewy Spiced Ginger Cookies (Vegan)
Week 1: Double Chocolate Biscotti

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