Cookie of the Month: Buttering up a recipe repeat

When I consider what the point or theme of my blog is, I can only find one real thing. While others with blogs make clear their theme or niche, I find what my blog is is me, making things I want to make or have always wanted to make. It’s not very focused, but it’s just that simple. But the catch is, I rarely repeat myself, and I find the point of this blog is to continue to make things I’ve never made before and share how all that goes.

I have made exceptions, featuring recipe from my childhood that were made many dozens of times or recipes from long ago, or items I’ve eaten that were made by someone else, that are not exactly new, but maybe new to me making them. At any rate, the point is not to repeat. Or, only repeat if necessary.

When it comes to Slice and Bake Butter Cookies, made with Irish butter, If found it necessary, no, mandatory to repeat. I featured this recipe a few Decembers back in an ode to slice-and-bake-cookies, one of my favorite cookie types (make ahead, slice and bake as needed). But as St. Patrick’s Day approached, I thought, why not highlight this recipe again? It’s well worth it.

[T]he recipe comes from Kerrygold ( a brand of Irish butter (and cheese) found widely in markets here in the states. When I was in Ireland, I couldn’t believe how delicious the dairy products were, particularly the butter. It sounds like such a simple thing that wouldn’t make a difference, but this butter is so good that these simple cookies rise above the rest.

[T]wo fabulous sticks of the butter, softened to room temperature are used for the cookies.

[T]he butter is whipped with granulated sugar until light, and then two egg yolks and some vanilla are added.

[A] mix of flour, baking powder and salt are added to the creamed butter mixture, just until a soft crumbly dough is formed.

[T]he dough is easy to work with and easily formed into two 7-inch logs, which can be wrapped in parchment or plastic wrap and chilled or at least an hour or even overnight (the dough can also be frozen, defrosted in the fridge and baked).

[S]lightly beaten egg white is brushed on the dough logs, which are then rolled in coarse sugar. I have also rolled them in colored sugar (green, of coarse).

[T]he dough logs are sliced up in rounds 1/4-inch thick.

[A]fter placing the cookies on a parchment-lined sheet, I placed walnuts on each (I have also used pecans).

[T]he cookies are baked at a lower temperature (325°) and come out fragrant and golden, sweet and buttery, in about 18 minutes. After about five minutes of cooling on the sheet, they can be transferred to a wire rack.

{Y}ou will never know such an appealing, melt-in-your-mouth cookie experience, slightly soft butter and vanilla heaven. I say this now, knowing I have many un-tried cookie recipes yet ahead of me, but knowing that even years from now, I’ll still stand by this claim.

For the recipe, go to

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