Kerrygold Irish Butter Cookies

These are super rich, flaky butter cookies not only by virtue of the butter but also the egg yolks. They are from the manufacture’s web site.


  1. 2 cups all-purpose flour
  2. ½ teaspoon baking powder
  3. ¼ teaspoon salt
  4. 1-8 ounce package of Kerrygold Pure Irish butter, at room temperature
  5. 2/3 granulated sugar
  6. 2 large egg yolks
  7. 1 teaspoon vanilla extract
  8. 1 large egg white
  9. 1/3 cup coarse sugar crystals
  10. Pecan or walnut halves
  1. Sift together flour, baking powder and salt ans set aside.
  2. Beat together butter and sugar in a bowl at medium speed until light and fluffy, about 2-3 minutes.
  3. Add egg yolks and vanilla and beat until combined.
  4. Reduce speed to low and add flour mixture, mixing until just combined.
  5. Divide dough into 2 equal pieces and form into a log about 1 ½” n diameter and 7 ½” long.
  6. Chill until very firm, at least and hour or over-night.

Pre-heat oven to 325 degrees and line two baking sheets with parchment paper

  1. Beat egg white with a fork until foamy.
  2. Brush egg over the cookie log. Place the coarse sugar crystals on a piece of wax or parchment paper and press log into the sugar pressing well.
  3. Cut the each log into ¼” slices. Place an almond or half a pecan or walnut on top and arrange cookies about 1”apart.
  4. Bake one sheet at a time until cookie edges and bottoms are light brown, about 18 minutes.
  5. Cool on baking sheet for about 5 minutes and transfer to wire rack to cool completely.

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