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!
Why Irish butter?
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!
A cookie lesson for our guests
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.
Here are the visual steps to make the perfect Irish butter cookies
- Gather all the ingredients: flour, baking powder, salt, sugar, Irish butter, egg yolks, vanilla extract and pecans.
- In a stand mixer cream the butter and sugar until well combined and fluffy.
- Add the vanilla and beaten egg yolks.
- Sift together the flour and baking powder.
- Slowly add the flour to the butter and sugar mixture.
- You will have a stiff dough once all the four is added.
- Turn out the dough, split into half to make two logs. These should be about 1.5 inches around and 7 inches long.
- Wrap the logs in plastic wrap and refrigerate for at least 3 hours. You can bake the next day of you like.
- After the dough is thoroughly chilled slice 3/8″ circles, work fast so they stay chilled.
- Place a pecan on top of each cookie before they go into the oven.
- After they have baked for 5 minutes you need to press the pecan down gently into the cookie. I like to use a long chop stick or wooden spoon.
- Bake for 12 minutes or until they have a slight golden brown edge.
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.
If you are looking for more Irish recipes to make for Saint Patrick’s Day or anytime at home here are a few of my favorites to try. Dublin Coddle: is an Irish stew made with bangers (Irish sausages), and vegetables. If you want to make a hearty meal for your family then you have to try Guinness beef stew. If you are into authentic Irish drinks them you will want to check out the recipe and history of Irish coffee and another interesting warm hot toddy like libation the Scailtin or Irish whiskey milk punch. Both of these will warm you up on a cold night!
Irish Butter Cookies
These Irish butter cookies will literally melt in your mouth. They are delicious, and perfect to go along with a cup of coffee or tea.
Preheat oven to 325'F
In a stand up mixer, cream the butter and the sugar until well combined and fluffy.
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 7 1/2" long x 1 1/2" wide each.
Wrap them in plastic wrap and refrigerate for at least 3 hours. You can also refrigerate overnight.
Cut into 3/8" 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. I like to use a long chop stick or wooden spoon. Return to baking.