Irish Christmas Cookies, Warm from the oven

The sure sign that Christmas is coming is when the very first batch of cookies appeared from the oven! Many favorite Irish cookies baked in the homes of families throughout the Brandywine Valley are filled with Irish Cream or whiskey and candied fruits.

• 1 cup butter, softened
• 1 cup granulated Sugar
• 3 large eggs
• 2 cups all-purpose Flour
• 1/4 cup Irish whiskey
• 1/4 cup candied citron, chopped
• 1/4 cup golden raisins, blanched and chopped
• 1/4 cup almonds, chopped

Instructions

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.

Irish-American Christmas cookies: The Famous Shortbread Cookie

It is time to start thinking of all the wonderful Christmas Cookies that appear this time of year.   I've started pulling out all of my cookie and cake recipes and began planning my baking time.

 One of my favorite is the shortbread

The success of a 'shortie' as shortbread is also known is to handle the dough with care. Do not pound or knead heavily, and make sure your hands and the dishes you use are cold. The resulting shortbread will then be light and crumbly with a dense buttery taste.

Choose the method you prefer for 'rolling' out the dough. You can either roll with a pin, or press directly into a tin or a shortbread mold if you have one.

·         2 1/4 sticks butter

·         Tiny pinch of salt

·         1/2 cup sugar, plus extra for sprinkling

·         2 cups all-purpose flour, plus extra for dusting

·         3 1/2 oz. cornstarch

1. Preheat the oven to 325°F.

2. In a large bowl cream together the butter, salt and sugar until light, fluffy, and pale in color. This can take at least 10 minutes. Alternatively use a food mixer.

3. Mix the flour and cornstarch and sieve into the bowl of butter and sugar. Mix quickly and thoroughly to bring all the ingredients together but do not over mix.

4. Tip the mixture onto a lightly floured work surface and bring knead lightly and quickly to form a loose dough. then either:

5. Roll out the dough between 2 sheets of parchment paper to 1/4” thick. Prick the surface all over with a fork. Cut into desired shape or rounds using cookie cutters. Place the Scottish short breads on a lightly greased baking sheet and bake for 25 minutes or until pale brown and crisp. Sprinkle the warm Scottish short breads with fine sugar and leave to cool on a wire cooling rack.

6. Grease a Swiss roll tin 9" x 13” with butter. Press the dough into the tin and press with your fingers to level the surface, prick all over with a fork. Bake in the preheated oven for 45 minutes or until golden brown. With the shortbread still in the tin, cut into squares or fingers, leave to cool for 15 minutes then carefully remove to a wire cooling rack.

7. Store in an airtight tin or box

Wilmington holiday Irish whiskey cookies

Jameson Irish Whiskey

Wilmington Irish descendants start their holiday baking early; however, cookie baking is done in two batches. One baking day of cookies is accomplished around Thanksgiving. These are usually for gifts for friends and relatives. A second day of baking is done about a week before Christmas. These homemade cookies have always been a favorite with kids and grown-ups alike on both sides of the Atlantic. Holiday cookies come in various shapes and sizes and almost every cuisine has its unique holiday cookie recipe. Drop cookies, chocolate-chip cookies, pressed cookies, car cookies and so on, there are endless number of cookies. If you love trying out new and recipes, then you might want to try out this holiday Irish cookie recipe with Irish whiskey.

1 cup butter, softened

1 cup granulated Sugar

3 large eggs

2 cups all-purpose Flour

1/4 cup Irish whiskey

1/4 cup candied citron, chopped

1/4 cup golden raisins, blanched and chopped

1/4 cup almonds, chopped

Preheat oven to 375 F and grease two cookie sheets; set aside. In a small mixing bowl, cream together the butter and the sugar. Beat in the eggs until well blended. Add the flour and the Irish whiskey, and beat the dough until smooth. Add the fruit and nuts, and mix well. Drop cookie dough from a tablespoon onto the prepared cookie sheets.

Bake each sheet of cookies for 8 to 10 minutes. Remove the cookies from the baking sheets with a spatula while still warm. Place on wire rack to partially cool.

Store the cookies in an airtight container with a slice of white bread to maintain their soft, fruity texture.

Tip: Drizzle cookies with a whiskey cream icing.

Whiskey cream topping:

1 cup powdered sugar

1 1/2 tablespoons water (you can add a teaspoon more, if needed)

1/4 teaspoon Irish whiskey or Irish Cream liquor

1. To make icing: In a small bowl, combine powdered sugar, water and whiskey or liquor, stirring until smooth. Add another 1/2 teaspoon or two of water for desired drizzling consistency. Put cooled cookies side by side in jellyroll pan and, using a teaspoon, drizzle glaze over cookies.