Archive for the ‘Cookies’ Category

Gill, O’Reilly, Squire, Murray, …. these are some of my Irish family names. When St. Patrick’s Day rolls around every year we always do something to recognize it. I decided to bake some “adult” cookies to send to my kids. What better recipe then a Bailey’s Irish Creme Shamrock Sugar Cookie with Irish Creme Frosting. I wonder if you can get tipsy eating these????

Bailey’s Irish Creme Frosted Shamrock Sugar Cookies


  • 4 cup flour
  • 1 cup butter
  • 1 1/2 cup sugar
  • 1 t. vanilla
  • 1/2 cup Bailey’s Irish Creme
  • 1 egg
  • 1 egg yolk
  • 1/2 t. salt
  • 3 t. baking powder


  • Cream butter and sugar until fluffy.
  • Add Bailey’s, vanilla, egg, egg yolk & continue to blend.
  • Optional: add food coloring for extra spunk.
  • Add flour, salt & baking powder. Mix with hands and knead until well-formed.
  • Allow to refrigerate for at least 2 hours or overnight.
  • Then roll out to about 1/8″ and cut into shapes.
  • Bake 6-8 minutes on cookie sheet lined with parchment paper.
  • Remove from cookie sheet and allow to cool. Frost or leave plain.Put sprinkles on before baking so they stick.

Bailey’s Irish Creme Sugar Cookie Icing

  • 1 c. confectioners’ sugar
  • 2 tsp. Bailey’s Irish Creme
  • 2 tsp. light corn syrup
  • In a small bowl, stir together confectioners’ sugar and Bailey’;s Irish Creme until smooth. Beat in corn syrup until icing is smooth and glossy. If icing is too thick, add more corn syrup and c. Add food coloring. Spread, dip or paint with brush on cookies. Add sprinkles.

Cookie Ingredients

The Sweet Stuff

The Stuff You Lick Off The Mixing Blades

Ready For The Icing

Cookies With Frosting and Sprinkles

Cookies With Sprinkles

Boxing Up

Ready to Ship


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I’ve tried all sorts of recipes in the last couple of weeks, some successful and some not. One big challenge is to make things that can be shipped.  Over Christmas I made some really good cookies and decided to make them again for this care package. I made Chewy Chocolate Cookies. I actually like these better than chocolate chip cookies. Using an ice cream scoop is the best away to get the perfect size cookie every time. I have three sizes and for cookies the medium one is perfect.

I’ve revived my interest in canning and started with my favorite flavor… chocolate. I made my mom’s Chocolate Sauce (recipe below), it can go over ice cream or cake or yogurt, or your sweetie for that matter….. I also made a Key Lime/Lemon Sauce. (I added key lime juice). I made Key Lime/Lemon Mini Bundt Cakes (recipe below) to go with this sauce. There are many cake recipes out there and some really good bundt cake cook books to check out. This time I used a little help from a box.


1 box lemon cake mix
1 3 oz. box instant lemon pudding
1 cup buttermilk
you will also need the eggs, oil and water mentioned on the cake mix box

In large bowl, mix thoroughly the dry cake mix and dry pudding mix. In another bowl, add wet ingredients listed on the cake mix box together with the buttermilk. Beat together with a hand mixer. Add to dry ingredients. Beat together 3 minutes. Bake in greased pan according to package directions of cake mix box.

NOTE: Because the buttermilk is added moisture, it will need a couple of minutes more to bake than the package directions call for…up to 5 minutes more to absorb the moisture. Just take a toothpick and poke in center of cake to test doneness.


1 cup white Karo syrup
2/3 cup cocoa powder
1 cup water
2 tbsp. butter
1 tsp. real vanilla
Combine all ingredients and simmer on stove top till blended and smooth. Can per basic canning instructions or refrigerate.


There are many sites on the web to teach you about canning. It’s important to follow the recommended procedure when you can anything.


Working on some fun packaging ideas….


Still working on remembering to take “good” pictures….

Cookie Ingredients

Chewy Chocolate Cookie Dough

Chewy Chocolate Cookies

Key Lime/Lemon Cake ingredients

Mini Bundt Cakes


Care Package


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