You’ve heard the expression “It’s better with butter”, you can now add Irish to this old saying. Am I exaggerating? No! Irish butter cookies will prove this to you. Irish butter cookies are to die for! They will literally melt in your mouth, thanks to the magic of Kerrygold butter. No this is not a sponsored post!
Irish butter cookies is a delicious recipe that comes via my mother in law’s friend, Judy. So, why do you have to use Irish butter? Well, because otherwise the texture will not be the same.
You see, Irish butter has a higher quality with less water and more fat content. This not only means that the cookies will taste better, but that their texture will also be creamier. Another reason why Irish butter tastes better? Cows are only grass fed and not grain fed, as I witnessed on a recent trip to Ireland. It makes a huge difference in the flavor!
Two summers ago we had friend stay with us for the summer. She wanted to learn how to make Irish butter cookies. So, she headed over to my mother in law’s house and had a master class right in her kitchen. Two years later, Marie still talks about learning to make these cookies. I don’t think she has actually made them, but she does talk about them!
Ah, before I forget, make sure you use good vanilla when making these cookies. The cheap imitation flavor will not do. The pecan in the middle is just the perfect crunchy contrast to the creamy melt in your mouth texture of the cookie.
I love to enjoy these cookies with a cup of coffee or a glass of cold milk. Irish butter cookies freeze really well, an added plus. They often make their way into my lunch too. Now, how does that happen? Hmmm… I’m not sure.
- 2 c. flour
- ½ tsp. baking powder
- ¼ tsp. salt
- ⅔ c. sugar
- 8 oz. Irish butter (Kerrygold)
- 2 egg yolks beaten
- 1 tsp. vanilla
- pecans for topping
- Preheat oven to 325'F
- In a stand up mixer, cream the butter and the sugar.
- Add vanilla and eggs to the creamed butter and sugar.
- Sift together the flour, baking powder and salt.
- Slowly add the flour mixture until you have a stiff dough.
- Remove dough from mixer and form two logs, about 7½" long x 1½" wide each.
- Wrap them in plastic wrap and refrigerate for at least 3 hours. You can also refrigerate overnight.
- Cut into ⅜" inch circles with a sharp knife. Place cookies about 1" apart. Place a pecan on top of each cookie.
- Bake for about 12 minutes.*
- *5 minutes into the baking, open the oven and lightly press down on the pecan. Return to baking.