1 cup (2 sticks) butter, room temperature
¾ cup powdered sugar
1 egg yolk
green food coloring
2 cups all-purpose flour
2 tablespoons cornstarch
⅛ teaspoon salt
1 tablespoon milk (if needed)
3 cups crushed green shortbread (recipe above)
1 cup chopped pecans
1 cup powdered sugar
2 tablespoons corn syrup
¼ cup Baileys (or other Irish Cream Liqueur)
2 tablespoons Jamesons (or other whiskey)
powdered sugar and green sugar for rolling cookies in
Heat oven to 350 F.
In a large bowl (use a stand mixer if possible; this is very stiff dough) beat the butter until soft and creamy.
Add powdered sugar and mix well.
Add egg yolk and enough food coloring to create a deep green color, beating until mixture is light and fluffy. Scrape the sides of the bowl often.
Add dry ingredients. (If using a stand mixer, you may want to switch to your dough hook.) The mixture will be very dry and stiff, but should come together into a dough. If it isn't cooperating, add milk a little at a time until the dough comes away from the sides of the bowl and you can form it into a ball.
Roll dough out to about ¼-inch thick and cut into cookie shapes. (You can also form into small balls and press with a cookie stamp if you prefer. ) Place close together on baking sheets and bake for approximately 10-12 minutes. If you see a tiny bit of brown along the bottom edges, they are done. Don't overbake them, because green cookies turn an unpleasant color if they brown.
Cool cookies on a rack and crush in a bowl until you have 3 cups. Any extra is a free for all!
TO MAKE THE BALLS:
Combine the crushed cookies, nuts, and powdered sugar in a medium bowl.
Add the remaining ingredients and stir well.
Roll scant tablespoons of dough into balls and roll them in a dish of powdered sugar and colored sugar.
Refrigerate until firm. These can be served chilled, which will give them the texture of fudge, or at room temperature, which will make them a little softer.
MAKE SURE KIDS DON'T GET A HOLD OF THEM!