Holidays & Special Occasions St. Patricks Day Shamrock Sugar Cookies

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    • #236202
      Liss
      Keymaster

      Shamrock Sugar Cookies

      1-1/4 cups (300 mL) granulated sugar
      1 cup (250 mL) Golden Crisco Shortening
      2 eggs
      1/4 cup (60 mL) corn syrup or regular pancake syrup
      1 tbsp (15 mL) vanilla
      3 cups (750 mL) all-purpose flour (plus 4 tbsp/60 ml, divided)
      3/4 tsp (3 mL) baking powder
      1/2 tsp (2 mL) baking soda
      1/2 tsp (2 mL) salt

      Icing:
      1 cup (250 mL) icing sugar
      3 to 5 tbsp (45-75 mL) water
      Green food colour

      1. For cookies, combine sugar and shortening in large bowl. Beat at medium
      speed of electric mixer until well blended.

      Add eggs, syrup and vanilla.
      Beat until well blended and fluffy.
      2. Combine 3 cups (750 mL) flour, baking powder, baking soda and salt. Add
      gradually to creamed mixture at low speed.

      Mix until well blended.
      3. Divide dough into quarters. Wrap each quarter in plastic wrap.
      Refrigerate several hours or overnight.
      4.

      Pre heat oven to 375?F (190?C). Place sheets of foil on countertop for
      cooling cookies.
      5. Spread 1 tablespoon (15 mL) flour on large sheet of waxed paper.

      Place
      one quarter of dough on floured paper. Flatten slightly with hands. Turn
      dough over and cover with another large sheet of waxed paper.

      Roll dough to
      1/4-inch (6 mm) thickness. Remove top layer of waxed paper. Cut out with
      shamrock cookie cutter or hand-cut forms. Transfer to ungreased baking sheet
      with large pancake turner.

      Place 2 inches (5 cm) apart. Roll and cut out
      remaining dough.
      6. Bake one baking sheet at a time at 375?F (190?C) for 5 to 9 minutes,
      depending on the size of your cookies.

      (Bake smaller, thinner cookies closer
      to 5 minutes; larger cookies closer to 9 minutes.) do not overbake. cool 2
      minutes on baking sheet. Remove cookies to foil to cool completely.
      7.

      For icing, combine icing sugar and 3 tablespoons (45 mL) water. Mix to
      blend well. Add additional water, a little at a time, if icing is too stiff.
      Add additional icing sugar if mixture is too thin.

      Divide mixture into two
      small bowls. Add green food colour, a few drops at a time, to achieve
      desired shade. Spread icing in thin layer on cooled cookies.

      Place remainder
      of green and white icings in pastry bags fitted with small round writing
      tips. Alternatively, place in small resealable plastic bags. Snip very small
      hole off one corner of each bag.

      Pipe designs onto iced cookies.

      Makes: 3 to 4 dozen cookies (depending on size)

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Holidays & Special Occasions St. Patricks Day Shamrock Sugar Cookies