Irish Butter Cookies

Cookies
1 cup (2 sticks) Challenge European Style
    Butter (salted), softened
3/4 cup sugar
1 egg
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt

Buttercream Icing
1/4 cup (1/2 stick) Challenge European Style
    Butter (salted), softened
1 cup powdered sugar
1 tablespoon whiskey*
2 2 drops green food color
green cake decorating crystals

Cookies:
Preheat oven to 375°F. Cream butter and sugar until light and fluffy. Beat in egg. Whisk together flour, baking soda and salt. Gradually add flour mixture into butter mixture. Mix until well blended. Divide dough in half. Roll out half of dough at a time on a lightly floured surface to an approximately 12-inch circle). Cut into shamrock shapes with floured cookie cutter. Place 1/2 inch apart on parchment lined or unbuttered cookie sheets.

Bake 8 minutes or until lightly browned. Transfer cookies to wire racks; cool completely. Spread tops of cookies with buttercream icing and sprinkle with green cake decorating crystals. Store in airtight container.

Buttercream Icing:
Cream butter. Add powdered sugar and blend well. Stir in whiskey and beat well. Blend in food color. Add additional sugar or whiskey if necessary for spreading consistency.

Makes 1/2 cup icing.

*1/2 teaspoon of vanilla plus 2 1/2 teaspoons water could be substituted for whisky.

Yield: about 4 to 5 dozen cookies

Recipe and photograph provided courtesy of Challenge Dairy. Used with permission.