Irish Lace Cookies With Cream Filling Recipes

IRISH LACE COOKIES WITH CREAM FILLING

Steps:

• 1. 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.
• 2. 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.

IRISH LACE COOKIES

Steps:

• Using electric mixer and paddle attachment, beat first 5 ingredients in large bowl until light and fluffy. Add oatmeal, flour and salt. Beat just until soft dough forms. Transfer dough to waxed paper; shape dough into ball. Refrigerate until firm, about 30 minutes.
• Preheat oven to 350°F Line baking sheet with parchment paper. Using 1 tablespoons dough for each, shape dough into twelve balls. Place 3 balls on prepared baking sheet, spacing evenly apart. Flatten dough balls with your palms. Bake until golden brown and "lacy", about 10 minutes. Cool cookies on baking sheet until firm, about 2 minutes. Using metal spatula, transfer cookies to rack and cool completely. Repeat with remaining dough balls,.

IRISH LACE COOKIES

Steps:

• In a bowl cream the butter with the brown sugar until the mixture is light and fluffy and beat in the flour, the milk, and the vanilla. Stir in the oats, drop rounded teaspoons of the dough about 3 inches apart onto ungreased baking sheets, and bake the cookies in batches in the middle of a preheated 350°F. oven for 10 to 12 minutes, or until they are golden. Let the cookies stand on the sheets for 1 minute, or until they are just firm enough to be moved with a metal spatula. (If desired, turn the cookies upside down on the sheets and, working quickly, roll them into cylinders on the sheets. If the cookies become too hard to roll, return them to the oven for a few seconds and let them soften.) Transfer the cookies to a rack and let them cool completely.

MAGNOLIA LACE TRUMPETS WITH VANILLA CREAM CHEESE FILLING

Steps:

• Preheat oven to 350 degrees F.
• Line a cookie sheet with foil; grease foil well.
• Make the cookies: In a medium saucepan, combine the sugar, butter and corn syrup.
• Cook the mixture over low heat until the butter melts; remove from the heat.
• Mix the flour and ginger in a bowl.
• Add to the butter mixture, stirring well.
• Stir in the liqueur, if desired.
• Drop the batter by rounded teaspoonfuls, 3-4 inches apart, onto the prepared cookie sheet.
• (Bake only 2 or 3 cookies at a time; you must form the cones quickly before they cool).
• Bake until the cookies spread and are bubbly and golden brown, 9-10 minutes.
• Working quickly, gently lift each cookie off the sheet with a spatula and wrap around the greased handle of a wooden spoon.
• (If a cookie gets too brittle to roll, return to the oven for 1 minute.).
• Once set, slide the cookie off the handle and cool on a wire rack.
• Make the filling: Using a mixer, cream the shortening and butter in a bowl.
• Add the sugar and beat well.
• Add the egg white and vanilla; beat thoroughly.
• Add the hot milk, 1 T at a time, and beat until creamy.
• Scrape into a pastry bag fitted with a star tip and fill the cookies.