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Irish Lucky Cookies

2016-03-10

Recipe Info

  • Yield : 24
  • Prep Time : 45m
  • Cook Time : 10m
  • Ready In : 1:45 h

Ingredients

  • 230g butter, softened
  • 90g cream cheese, softened
  • 255g sugar
  • 1 egg
  • 1 tsp vanilla essence
  • 380g plain flour
  • GLAZE:
  • 310g icing sugar
  • 2 tbsps water
  • 1 tbsp butter, softened
  • 1 tbsp light corn syrup
  • ½ tsp vanilla or almond essence
  • Food colour, if desired

Method

Step 1

Combine all cookie ingredients except flour in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed until well mixed.

Step 2

Divide dough in half. Wrap each half in plastic food wrap; flatten slightly. Refrigerate 2 hours or until firm. Heat oven to 190°C.

Step 3

Roll out dough, one-half at a time (keeping remaining dough refrigerated), on lightly floured surface to ½ cm thickness. Cut with 6cm cookie cutter. Place 1-inch apart onto ungreased cookie sheets.

Step 4

Bake 7-10 minutes or until edges are very lightly browned. Cool completely.

Step 5

Combine icing sugar, water, 1 tablespoon butter, corn syrup and ½ teaspoon vanilla in bowl; beat at medium speed until icing sugar is moistened. Continue beating until mixture is smooth, adding additional water, if necessary, to reach desired glazing consistency. Tint with food colour, if desired.

Step 6

Glaze cooled cookies. Let stand 1 hour or until glaze hardens.

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