Tipperary Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a large bowl or bowl of a stand mixer, cream together 1/2 cup of butter and white sugar until smooth. Beat in the eggs one a time, mixing well after each one. Combine the flour, baking powder, allspice and cinnamon; stir into the batter until blended. The dough will be very stiff.
• Roll the dough out on a lightly floured surface to 1/8 to 1/4 inch thickness. Cut into circles using a juice glass or cookie cutter. Place 2 inches apart onto ungreased baking sheets.
• Bake for 10 minutes in the preheated oven, or until the edges start to brown lightly. Cool cookies on wire racks for at least 15 minutes.
• While cookies cool, make the frosting. Beat the butter and salt together until soft, then gradually mix in the confectioners' sugar and vanilla until smooth and light.
• Spread strawberry jam onto one side of a cookie, then top with another cookie to make a jam sandwich. Spread frosting on top, and place a maraschino cherry half in the center before the frosting sets. Repeat with the remaining cookies.

Steps:

• Combine all ingredients in a mixing glass and stir well. Strain into a cocktail glass.

Steps:

• Chill a martini or rocks glass in the freezer.
• Fill a cocktail shaker, pitcher or liquid measuring cup with ice. Pour in the whiskey, vermouth, Chartreuse, Simple Syrup and bitters. Stir or shake until very cold. Strain into the chilled glass. Squeeze the oils of the orange peel into the cocktail, then rub around the rim and drop into the glass. Enjoy immediately.
• Put the sugar and 1 cup water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves. (Alternatively, heat in the microwave.) Let cool. Store in a sealed container in the refrigerator for up to 1 month.

Steps:

• Prepare Chocolate Cookie Crumb Crust (for a homemade version try Recipe #353150).
• In small mixer bowl, beat cream cheese until fluffy.
• Gradually add sugar, beating until well blended.
• Add cocoa alternately with milk, beating until smooth.
• Gradually fold in 3 cups whipped topping; spoon mixture over crumb crust.
• In small bowl stir together remaining 2 cups whipped topping, mint extract and food color; spread over chocolate layer.
• Cover. Chill about 6 hours or until set.
• Cut into squares to serve. Garnish with mint leaves, if desired.