Irish Butter Cookies

These delicious treats pay subtle homage to the Irish tradition with a drop of whiskey in the icing.


30 minutes


8 minutes


4 to 5 dozen





  • 1 cup (2 sticks) Challenge European Style Butter
  • ¾ cup sugar
  • 1 egg
  • 2½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt

Buttercream Icing

  • ¼ cup (½ stick) Challenge European Style Butter, softened
  • 1 cup powdered sugar
  • 1 Tablespoon whiskey*
  • 2 drops green food color
  • green cake decorating crystals



  • 1

    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.

  • 2

    Divide dough in half. Roll out half of dough at a time on a lightly floured surface to ⅛-inch thickness (approx. 12-inch circle). Cut into shamrock shapes with floured cookie cutter. Place ½-inches apart on parchment lined or unbuttered cookie sheets.

  • 3

    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

  • 4

    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 ½-cup icing.


  • !

    ½ teaspoon of vanilla plus 2½ teaspoons water could be substituted for whisky.

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