Happy St. Patrick’s Day! With this new homebound schedule of ours I nearly forgot all about it. Luckily, these Irish Butter cookies are around to remind me! Using the Kerry Gold Irish Butter gives these cookies an amazing rich flavor that regular butter just wouldn’t. The butter is grass fed and that gives it a different flavor and a richer color. So here you go!! Enjoy!
Irish Butter Cookies (from Analinda’s Ethnic Spoon for the original recipe click here)
- 2 cups all purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2/3 cups sugar
- 8 oz. Kerry Gold, unsalted Irish butter
- 2 egg yolks, beaten
- 1 teaspoon pure vanilla
- 2 dozen whole pecans (roughly for topping)
What to do…
- In a stand mixer, or using a hand mixer, beat the butter sugar until combined.
- Add vanilla and eggs to the butter mixture.
- Combine the flour, baking powder and salt and stir with a whisk.
- Add the dry ingredients to the butter mixture.
- Remove the dough, divide in half and form into two equal sized logs.
- Wrap them in plastic wrap and refrigerate for at least 3 hours or ovenight.
- When ready to bake, preheat the oven to 325 degrees F.
- Slice into 3/8 inch circles.
- Place on a parchment paper lined cookie sheet about 1 in apart.
- Put a whole pecan on the center of each one.
- Bake for around 12 minutes. **5 minutes into baking take a wooden spoon and press the pecans lightly into the cookies. Continue to bake for the remaining 7 minutes.