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Irish Black Bun Shamrock Cookies

Makes: 32 servings Yield: About 32
Prep 1 hr Bake 350°F 8 mins to 10 mins
Irish Black Bun Shamrock Cookies
  • 2/3  cup  butter or margarine
  • 1 3  ounce package  cream cheese, softened
  • 1/2  cup  granulated sugar
  • 3/4  teaspoon  ground cinnamon
  • 1/2  teaspoon  ground mace or nutmeg
  • 1/4  teaspoon  ground allspice
  • 1/8  teaspoon  salt
  • 1/8  teaspoon  pepper
  • 3  tablespoons  whiskey
  • 2 1/4  cups  whole wheat pastry flour or all-purpose flour
  • 1  cup  currants or chopped raisins
  • 1/4  cup  coffee or apple juice
  • 1/4  cup  packed brown sugar
  • 2  tablespoons  butter or margarine
  • 1  tablespoon  unsweetened cocoa powder
  • 1  teaspoon  finely shredded orange peel
  • 1/2  teaspoon  ground cinnamon
  • 1/2  cup  finely chopped toasted almonds
  • 1  tablespoon  whiskey
  • 2  cups  sifted powdered sugar
  • 2 - 3  tablespoons  whiskey or milk
  •  Green food coloring

1. Beat the 2/3 cup butter or margarine and cream cheese in a medium bowl with an electric mixer on medium speed for 30 seconds. Add the granulated sugar, the 3/4 teaspoon cinnamon, the mace or nutmeg, allspice, salt, and pepper; beat until combined, scraping sides of bowl occasionally. Beat in the 3 tablespoons whiskey until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Divide dough in half. Cover and chill for 2 to 3 hours or until easy to handle.

2. Roll dough on a lightly floured surface until 1/8 inch thick. Cut with a 2-1/2-inch shamrock-shape cookie cutter (rerolling scraps). Place cutouts 2 inches apart on an ungreased cookie sheet.

3. Bake in a 350 degree F oven for 8 to 10 minutes or until bottoms are lightly browned. Transfer to a wire rack and cool.

4. Combine currants or raisins and coffee or apple juice in a saucepan; bring to boiling. Reduce heat and simmer, covered, for 5 minutes. Do not drain. Stir in brown sugar, the 2 tablespoons butter or margarine, unsweetened cocoa powder, orange peel, and the 1/2 teaspoon ground cinnamon. Cook and stir over low heat until mixture is combined. Remove from heat. Stir in almonds and the 1 tablespoon whiskey. Cool filling to room temperature. Place in a food processor bowl or blender container. Cover and process or blend until finely chopped. Refrigerate if not used immediately.

5. Place 1 teaspoon filling onto the flat side of half of the cookies; top with remaining cookies.

6. Combine powdered sugar and enough of the 2 to 3 tablespoons whiskey or milk to make of spreading consistency. Tint with green food coloring to desired color. Spread over tops of cookies. Makes about 32.

Nutrition Facts (Irish Black Bun Shamrock Cookies)
  • Servings Per Recipe 32,
  • cal. (kcal) 144,
  • Fat, total (g) 7,
  • chol. (mg) 15,
  • sat. fat (g) 4,
  • carb. (g) 19,
  • fiber (g) 1,
  • pro. (g) 2,
  • sodium (mg) 64,
  • Percent Daily Values are based on a 2,000 calorie diet

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