Get in the holiday spirit this year on St. Patty’s Day by making these fun and delicious recipes. If you aren’t too great of a baker, then try these easy Shamrock Cookies. For something a little more challenging, the other two recipes are decadent and traditional.
Shamrock Sugar Cookies- (Recipe makes 3 dozen cookies.)
-1 cup of butter (softened)
-1 ½ cups of confectioners’ sugar
-1 teaspoon of vanilla extract
-2 ½ cups of all-purpose flour
-1 teaspoon of baking soda
-1 teaspoon of cream of tartar
-1 cup of sifted confectioners’ sugar
- ¼ teaspoon of salt
-1/2 teaspoon of vanilla extract
- 1 tablespoon of water
- Green food coloring
- In a large bowl, cream together butter and confectioners’ sugar. Beat in egg and vanilla extract. Mix well.
- In a medium sized bowl, stir together the flour, baking soda and cream of tartar. Blend into the butter mixture. Divide dough into thirds and shape into balls.
- Working with 1/3 of the dough at a time, roll out dough to 1/4 inch thick on a floured surface. With a knife, cut dough into rectangles about 2 inches high by 3 inches long. (6 x 8 cm).
- Place rectangles on an ungreased cookie sheet, 2 inches apart. Bake in a preheated 350 degree F (175 degrees C) oven until lightly browned. Cool completely on wire rack.
- Blend confectioners’ sugar, salt and vanilla. Add just enough water to make frosting easy to spread.
- Add enough drops of green food coloring and stir.
- Frost cookies with 1 inch of icing each
Irish Cream Brownies- (Recipe makes about 24 brownies.)
-1 (20 ounce) package brownie mix
-1/2 cup Irish cream liqueur
-1/2 cup vegetable oil
-2 teaspoons milk
-2 tablespoons Irish cream liqueur
-1 teaspoon brewed coffee
-1/2 cup butter, softened
-2 cups confectioners’ sugar
-1 teaspoon vanilla extract
-1/2 cup semi-sweet chocolate chips (optional)
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking pan.
- Stir together the brownie mix, the 1/2 cup Irish cream liqueur, vegetable oil, and eggs. Spread in the prepared pan.
- Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 30 minutes. Remove from oven to cool completely on a wire rack.
- Place the milk, 2 tablespoons Irish cream liqueur, and coffee in a small, microwave safe bowl. Microwave on High until the mixture boils. Set aside to cool completely.
- Beat the butter and confectioners’ sugar with an electric mixer in a bowl until smooth. Add the vanilla extract and the cooled Irish cream mixture, and beat well. Fold in the chocolate chips.
- Spread evenly over the cooled brownies.
Irish Cream Chocolate Cheesecake- (Recipe makes 1 9-inch cake.)
-1 1/2 cups chocolate cookie crumbs
-1/3 cup confectioners’ sugar
-1/3 cup unsweetened cocoa powder
-1/4 cup butter
-3 (8 ounce) packages cream cheese, softened
-1 1/4 cups white sugar
-1/4 cup unsweetened cocoa powder
-3 tablespoons all-purpose flour
-1/2 cup sour cream
-1/4 cup Irish cream liqueur
- Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cookie crumbs, confectioners’ sugar and 1/3 cup cocoa. Add melted butter and stir until well mixed. Pat into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes; set aside. Increase oven temperature to 450 degrees F (230 degrees C).
- In a large bowl, combine cream cheese, white sugar, 1/4 cup cocoa and flour. Beat at medium speed until well blended and smooth. Add eggs one at a time, mixing well after each addition. Blend in the sour cream and Irish cream liqueur; mixing on low speed. Pour filling over baked crust.
- Bake at 450 degrees F (230 degrees C) for 10 minutes. Reduce oven temperature to 250 degrees F (120 degrees C), and continue baking for 60 minutes.
- With a knife, loosen cake from rim of pan. Let cool, and then remove the rim of pan. Chill before serving. If your cake cracks, a helpful tip is to dampen a spatula and smooth the top, then sprinkle with some chocolate wafer crumbs.