I don't see why not. Jere is a cookie recipe for you
Irish Butter Cookies
Yield: about 4 to 5 dozen cookies
Cookies
1 cup (2 sticks) Challenge European Style
Butter (salted), softened
3/4 cup sugar
1 egg
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
Buttercream Icing
1/4 cup (1/2 stick) Challenge European Style
Butter (salted), softened
1 cup powdered sugar
1 tablespoon whiskey*
2 2 drops green food color
green cake decorating crystals
Method
Cookies: Preheat oven to 375°F. Cream butter and sugar until light and fluffy.
Beat in egg. Whisk together flour, baking soda and salt. Gradually add flour
mixture into butter mixture. Mix until well blended. Divide dough in half. Roll
out half of dough at a time on a lightly floured surface to an approximately
12-inch circle). Cut into shamrock shapes with floured cookie cutter. Place 1/2
inch apart on parchment lined or unbuttered cookie sheets.
Bake 8 minutes or until lightly browned. Transfer cookies to wire racks; cool
completely. Spread tops of cookies with buttercream icing and sprinkle with
green cake decorating crystals. Store in airtight container.
Buttercream Icing: Cream butter. Add powdered sugar and blend well. Stir in
whiskey and beat well. Blend in food color. Add additional sugar or whiskey if
necessary for spreading consistency. Makes 1/2 cup icing.
*1/2 teaspoon of vanilla plus 2 1/2 teaspoons water could be substituted for
whisky.
Recipe courtesy of Challenge Dairy.
I'm in my own little world, but thats ok everybody knows me here
Sugar
-----Original Message-----
From: Sandy via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Sunday, March 19, 2017 1:50 AM
To: cookinginthedark@acbradio.org
Cc: Sandy
Subject: Re: [CnD] Irish butter
Can you use this in baking, as in shortbread cookies, or just on toast or say,
in mashed potatoes?
Fear is just excitement in need of an attitude adjustment!
-----Original Message-----
From: Sugar lopez via Cookinginthedark
[mailto:cookinginthedark@acbradio.org]
Sent: Saturday, March 18, 2017 7:58 PM
To: cookinginthedark@acbradio.org
Cc: Sugar lopez
Subject: Re: [CnD] Irish butter
2 Irish Butter:
3 cups (40% butterfat) cream
1/2 - 1 teaspoon sea salt
Churn in a butter churn or shake in a large ice cold jar for about 15 minutes.
(You can use an ice cream machine or a hand mixer too). Strain this thick
mixture into a cheese cloth covered bowl to separate the butterfat from the
whey. then pour off the buttermilk-whey and drink it or save it for a recipe.
Knead the butter until the color darkens and the liquid comes out of it. At
this point you can add sea salt if you like... to taste... 1/2 tsp or more if
you like.
*** Irish butter is richer than American butter. American butter is only 30%
- 35% butter fat.
You can find Irish butter in some stores.
I'm in my own little world, but thats ok everybody knows me here Sugar
-----Original Message-----
From: Wendy via Cookinginthedark [mailto:cookinginthedark@acbradio.org]
Sent: Saturday, March 18, 2017 5:35 PM
To: cookinginthedark@acbradio.org
Cc: Wendy
Subject: [CnD] Irish butter
Yesterday was St. Patrick's Day, & in the grocery store flyer was advertised
Irish Butter, about $4 for half a pound. I decided to treat myself. The butter
is richer in flavor, like the butter I ate when a child. Seems the butter today
is watered down.
Wendy
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