Irish Lace Cookies with Cream Filling

Recipe Rating:
 3 Ratings
Serves: Makes about 3 dozen
Prep Time:
Cook Time:


1 cup (2 sticks) butter, do not sub
1 cup sugar
2/3 cup flour, sifted
1/2 tsp. salt
2 cups quick cooking oats
1/4 cup milk
1/2 cup unsalted butter
4 cups powdered sugar
1 dash salt
3 Tbl. bailey's irish cream
1 Tbl. milk, more if needed

The Cook

Kelly Williams Recipe
Well Seasoned
Forked River, NJ (pop. 66,620)
Member Since Jul 2011
Kelly's notes for this recipe:
Reminds me of my Grandma's house! Is there anything better?
(Cream filling is optional.)
Merry Christmas and Happy Holidays!
(photo from bing images)
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Heat 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.

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1-5 of 31 comments

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user 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☺
user 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 ;)
user 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!
user Kelly Williams Wildflours - Nov 16, 2011
Aww! Thanks, Martha!! :D Enjoy!!

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