Thursday, March 18, 2010


For St. Paddy's day, me Mum always used to make corned beef and cabbage and we'd all sit around the table as a jolly quarter-Irish family; eating, back-talking, dancing vigorously to homespun jigs, and somehow making it through the day with our feelings for each other intact.

Now, however, I'm at school, so I had to do what I could. And that involved making these liquor-filled cookies and drinking enough sprite & vodkas to feel a bit floaty.

I mixed up the dough the night before, because it was supposed to chill for hours and hours.

1. Cream:

1 c. butter, softened
1 1/2 c. sugar

2. Then add:

1 tsp vanilla
1 egg yolk + 1 egg
1/2 c. Irish liquor

3. When mixed, add:

4 c. flour
1/2 tsp salt
1 tbsp baking powder

I used an approximately half-and-half mixture of brown and white sugar, because I realized too late that Bean and I have done so much baking at Dear Jeremy's house that we've completely depleted their supplies. I like cooking over here because there are always people (Jesse) around to eat what we make; the thing I like about baking is the baking, and not always the consuming. Hannah, though, is seemingly on some sort of (unnecessary?) diet, which makes me slightly sorry.


I baked the first batch (~8 minutes at 350 degrees, on a wax-paper-lined sheet) and decided that they weren't sweet enough to please the general populous. For the next batch, I melted some of the leftover frosting from the confetti cake we made a few days ago, and mixed it into the dough.

These cookies taste like a variation of shortbread, and I like them a lot because they're far from sickeningly sweet.


  1. I hope you used Kerrygold Irish butter!

  2. YAY for one-quarter Irish families. :)