Small Cookie Sunday: Irish Crinkles

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IRISH CRINKLES
The perfect St. Patrick’s day cookies

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These small crinkle-crusted green cookies are the perfect thing to serve for lunch, or dessert after dinner, especially on St. Patrick’s day. First the delicately crisp crust gives way when you bite into them, and then you come to the cake-like center with its deliciously buttery taste. Package them in cellophane bags to take full advantage of the color!

You can also make these with lemon zest and lemon juice for a different tasting treat. Be sure to use yellow food coloring if you do this.

Small Cookie Sunday: Irish Crinkles
Author: Evermine
Cook time:
Total time:
Ingredients
  • 1 – 3/4 cups sifted all purpose flour
  • 1 – 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cube butter, at room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 3/4 tsp vanilla
  • plenty of green food coloring
  • Optional – 1/2 tsp mint flavoring
  • 1/2 cup powdered sugar, sifted
Instructions
  1. To prepare:
  2. Preheat oven to 350, have rack in center of oven. Have a cookie sheet on standby – no need to butter it.
  3. Mix together the dry ingredients in a bowl or on a piece of parchment paper.
  4. Soften the butter in the microwave or at room temperature until soft but still holds its shape.
  5. Mix the butter in a large bowl with an electric mixer until creamy (about thirty seconds), then add the granulated sugar until mixed. Add the food coloring a small amount at a time until the desired color is achieved. Make it a deeper color than you want, because when you add the flour mixture and then bake it, the color diminishes. Mix until creamed thoroughly and the color is evenly distributed.
  6. Add the eggs and flavorings, mix until incorporated.
  7. Stir in the dry ingredients by hand until the flour mixture is dampened, then use the electric mixer just long enough to blend all ingredients until smooth, just a minute or two.
  8. Use a small melon baller to scoop out equal portions of dough. Cut the scoops in half with a knife or scissors, and place on a plate. The pieces will be a bit messy, but will be improved later! Refrigerate for a half hour or more to make them easier to handle.
  9. Remove from the refrigerator and roll into balls, then roll the balls in the powdered sugar. Take out of the powdered sugar with a fork, tap off extra sugar. I found it best to roll them a second time in the powdered sugar. Place on a cookie sheet two inches apart.
  10. Bake 8 – 9 minutes, until the surface of the cookies have cracked and puffed up and the bottom is just barely beginning to show a tiny hint of brown. You don’t want these cookies to turn brown!! Cool on a wire rack.

 

For packaging:
• small cellophane bags
label shape #12  – the 2” circle, in American Vintage style, deep green
• white card stock

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Choose whatever message you want for your labels. Measure and cut the cards to easily slide into the cellophane bags, then insert into the bags as a backer. Carefully place the cookies into the bags (I put three in each bag). Use wooden toast tongs to make it super easy to put the cookies in the bags. Fold the top of the bag down over the front, and seal with a bit of tape. Over the tape, place an oval label.

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Now you have a great Saint Patrick’s day party favor, and/or lunch treats for loved ones!

Jeanne Williamson (138 Posts)

Jeanne and her husband David launched My Own Labels in January of 2000. It was a spin-off of their successful graphic design firm, plus it allowed Jeanne to incorporate her love of baking, making, sewing and creating. Today David and Jeanne continue to be the heart of the operation both creatively and practically.


9 Comments

  1. Love this!!! Can’t wait to make them. It’s rare to find this cookie without using a box cake. Just checking, that’s 1 cup butter. Kudos!

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