Irish Black Bun Shamrock Cookies

By carvalhohm

Ingredients

• 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 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 to 3 tablespoons whiskey or milk
• Green food coloring

Details

Servings 32
Adapted from recipe.com

Preparation

Step 1

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

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

3.Bake in 350 degree oven for 8 to 10 minutes or until bottoms are lightly browned. Transfer to 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 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 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.

Per Serving: cal. (kcal) 144, Fat, total (g) 7, chol. (mg) 15, sat. fat (g) 4, carb. (g) 19, fiber (g) 1, pro. (g) 2