Irish Black Bun Shamrock Cookies
Servings: Makes about 32 cookies

Comments:
"These cookies may have your friends talkin' with an Irish accent
before the end of the day, to be sure now. Inspired by a real homemade
Irish recipe, these goodies are filled with chopped raisins, brown
sugar, butter, cocoa, orange peel, cinnamon, toasted chopped almonds
and of course Irish Whiskey, then topped with a sweet (green colored
for St. Paddy's Day) Irish Whiskey icing. Enjoy these scrumptious
Shamrock cookies from the Emerald Isle"......Diana, Diana's Desserts

Ingredients:
Cookie Dough:
2/3 cup butter or margarine
1 (3-ounce) package cream cheese, softened
1/2 cup granulated sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 teaspoon ground mace or nutmeg
1/8 teaspoon salt
1/8 teaspoon ground pepper
3 tablespoons whiskey (Irish Whiskey, if possible)
2-1/4 cups whole wheat pastry flour or all-purpose flour

Filling:
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 (Irish Whiskey, if possible)

Icing:
2 cups sifted confectioners' sugar
2 to 3 tablespoons whiskey or milk (Irish Whiskey, if possible)
Green food coloring

Instructions:
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 (180 C) 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 confectioners' 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 cookies.

Source: Better Homes and Gardens






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