Saint Brendan’s Irish Cream Shamrock Sandwich Cookies

Buttery cookies and rich Irish cream filling combine in this St. Pat’s inspired recipe, so you don’t have to go looking at the end of the rainbow for a delicious, festive treat.


Saint Brendan’s Cookie Dough

  • 8 ounces unsalted butter, melted and cooled
  • 1 ½  cups sugar
  • 1 egg
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 4 cups AP flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup Saint Brendan’s

Saint Brendan’s Irish Cream Filling

  • 8 ounces unsalted butter, room temperature
  • 2 ½ cups powdered sugar
  • 6 tbsp Saint Brendan’s
  • 2 tsp Matcha powder


  • White chocolate for dipping
  • Green sprinkles for decorating





  1. Cream butter and sugar until light and fluffy.
  2. Add egg and egg yolk.
  3. Mix in vanilla extract.
  4. Alternate adding in dry ingredients with Saint Brendan’s until combined.
  5. Wrap cookie dough in plastic wrap and refrigerate for a few hours or overnight.
  6. Roll out dough and cut out cookies using a shamrock cookie cutter.
  7. Chill cookies at least 30 minutes before baking to keep their shape.
  8. Bake at 350 degrees for 10-13 minutes until blonde on the edges. Rotate halfway through.


  1. Cream butter and sugar. Add sugar slowly.
  2. Add Saint Brendan’s and matcha powder.


  1. Using a piping bag, fill cookies with Saint Brendan’s filling.
  2. Chill cookies until they set up.
  3. Dip cookies in white chocolate and decorate with sprinkles.