Irish Lace Cookies with Cream Filling
|Collections:||St. Patrick's Day|
|Serves:||Makes about 3 dozen|
|1 cup||(2 sticks) butter, do not sub|
|2/3 cup||flour, sifted|
|2 cups||quick cooking oats|
|OPTIONAL CREAM FILLING:|
|1/2 cup||unsalted butter|
|4 cups||powdered sugar|
|3 Tbl.||bailey's irish cream|
|1 Tbl.||milk, more if needed|
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DirectionsHeat 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 filling:
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.