Holidays & Special Occasions St. Patricks Day Shamrock Cookies

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      Shamrock Cookies
      2/3 cup butter, softened
      3/4 cup granulated sugar
      1/2 tsp orange peel, grated
      1/2 tsp vanilla extract
      1 egg
      4 tsp milk
      2 cups all-purpose flour, sifted
      1 1/2 tsp baking powder
      1/4 tsp salt
      Royal Icing:
      2 cups powdered sugar, plus 2 tbs
      1 1/2 tbs meringue powder
      3 tbs milk
      Optional: green, yellow, and white food coloring
      Optional: edible pearls
      Optional: sprinkles
      Add the softened butter, sugar, orange peel, and vanilla extract to the bowl of a stand mixer.

      Blend until the ingredients are creamed together.
      Add the egg and beat until light and fluffy.
      Add the milk to the mixture and blend again. Scrape down the sides of the bowl as needed.
      Sift together the dry ingredients and gradually add them to the creamed mixture. After the dough is combined, divide it in half, wrap in plastic wrap and chill for at least one hour.
      Preheat the oven to 375°.
      Place the dough on a lightly floured surface and roll out to about 1/8-inch thick.
      Cut out the dough using a shamrock cookie cutter.

      Add the cookies to a greased or parchment lined cookie sheet.
      Bake for about 6 to 8 min or until set. Keep a careful eye on them while baking do they do not get over-baked.
      Roll out dough scraps into another sheet and repeat cutting out the shapes.
      Allow the cookies to cool slightly on the cookie sheets and then transfer them to a cooling rack to finish cooling.
      While the cookies are cooling, prepare the royal icing. Beat together the powdered sugar, meringue powder, and milk until completely combined.

      Separate the icing into three bowls.
      In one bowl, add 2 tbs of powdered sugar. This will be the icing for edging the cookies. Place the icing in a piping bag with a small hole attachment.
      In the second bowl add the green food coloring and mix until completely combined.

      Place the icing in a piping bag with a larger hole opening attachment.
      In the third bowl add yellow food coloring. Add the icing to a third piping bag with a smaller opening.
      Edge all of the cookies with the white icing. Flood each cookie with the green icing, using a toothpick to help spread the icing to the edges.
      Allow the cookies to completely dry — it should take 1 to 2 hours.

      Use the edging icing to add designs to the tops of the cookies and to attach edible pearls and sprinkles to the cookies.
      The rest of the green and yellow food coloring can be thickened with more powdered sugar and use that icing to decorate the cookies as well. Allow them to dry and then serve! Makes 24 cookies
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Holidays & Special Occasions St. Patricks Day Shamrock Cookies