Irish Lace Cookies with Cream Filling
(2 sticks) butter, do not sub
quick cooking oats
OPTIONAL CREAM FILLING:
bailey's irish cream
milk, more if needed
1Heat oven to 375°. Melt butter in saucepan; stir in remaining ingredients, mixing well. Drop by 1/2 teaspoonful about 3 inches apart on a greased and floured cookie sheet. Spread thinly. Bake for 5-7 minutes and WATCH CAREFULLY! Let stand a few minutes before removing from pan.
*These can also be rolled and filled. If they cool too much, pop back in the oven to just soften.
Cream butter until very light and fluffy. Add salt, and slowly add confectioners sugar. Do not run the mixer above low, or the sugar will spray all over your kitchen. Add a couple of spoonfuls at a time until it has all been absorbed into the butter. Add Bailey's and milk until pipeable consistency is achieved. Spoon into pastry bag and pipe into lace cookie rolls. (Add into each end.) Ends can further be dipped or sprinkled with candy jimmies if desired.
Sherri Logan Williams logansw - Nov 15, 2011
i love this recipe! i'm going to make the optional cream filling!!! i'm gonna make these for my birthday celebration. thanks for sharing...sw☺
Kelly Williams Wildflours - Nov 15, 2011
Well, Happy Birthday, Sherri!!! Please let me know how you like them! And hope you get your wish! Make it special, you only get one a year!! :D ;)
Martha Smith Matty - Nov 16, 2011
Wow! My 91 year old Mom used to make lace cookies , I haven't had them for years! She never made a filling! I'm in!
Kelly Williams Wildflours - Nov 16, 2011
Aww! Thanks, Martha!! :D Enjoy!!
Bea L. BeachChic - Nov 17, 2011