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Tomorrow is St. Patrick’s Day! That means I’ve been in my kitchen baking all kinds of fun lucky and green goodies! Of course Sunday Sipper is celebrating with an Eat Your Greens theme! You might think this means eats your green vegetables, but really it’s anything green and my shamrock cookies are perfect for this one!
I made my favorite butter sugar cookie recipe. It’s so easy to make and they bake up perfectly every time. Then I made some royal icing and decorated with it and some fun sugar sprinkles. The best part of these cookies is that you can give the icing and sprinkles to the kids and let them decorate there own cookies! I made green and white icing but you could tint the icing any color you wanted.
I hope the luck of the Irish is with you this St. Patrick’s Day!
For the cookies:
- 2 1/2 c. flour
- 1 t. baking powder
- 1/2 t. salt
- 2 sticks butter, softened
- 1 c. sugar
- 1 egg
- 1 t. vanilla
For the royal icing:
- 4 c. powdered sugar
- 2 T. meringue powder
- 6-8 T. water
- green food coloring
- In a medium mixing bowl combine the flour, baking powder, and salt.
- In the bowl of a stand mixer beat the butter until smooth. Gradually add in the sugar and continue mixing on medium until fluffy.
- Add in the egg and vanilla and beat until mixed well.
- Place the mixer on low and add in the flour mixture, mixing until just blended.
- Knead the dough into a ball and flatten into a disc shape. Cover with plastic wrap and refrigerate for at least an hour.
- Preheat the oven to 375 degrees.
- On a lightly floured surface roll the dough to 1/4 inch thick. Cut the cookies using a 2 or 3 inch shamrock cookie cutter. Place the cookies on a baking sheet and bake for 6-8 minutes or until they no longer look wet on top.
- Remove from the oven and allow to cool for 2 minutes on the cookie sheet before removing to a wire rack. Cool completely.
- Mix all the royal icing ingredients in the bowl of a stand mixer. Mix on low for 3-4 minutes or until everything is well incorporated.
- Add water a few drops at a time until icing is still thick, but is able to be piped. Divide into 2 bowls, tint one with green coloring and leave the other white.
- Put into piping bag, and pipe the outline of sugar cookies. Keep unused icing covered so it doesn’t dry out .
- To make icing the correct consistency for flooding, add water until the icing runs off the back of a spoon. Flood cookies using a toothpick to spread the icing. Let dry for 10 minutes then pipe on decorations.
- Allow decorated cookies to dry overnight so that the icing gets hard.
Source: The Way The Cookie Crumbles