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
Green Light Appetizers and Sides
- Espinacas con Crema (Creamed Spinach) from La Cocina de Leslie
- Steakhouse Style Creamed Spinach from It’s Yummi!
- Oven-Fried Green Beans from A Kitchen Hoor’s Adventures
- Irish Champ from girlichef
- Fresh Herb Tabouleh from Jane’s Adventures in Dinner
- Moroccan Greens from Cooking On The Ranch
- Broccoli and Cheese Soup from Peanut Butter and Peppers
- Polenta Crust Creamed Spinach Tart from Cupcakes & Kale Chips
- Cheesy Broccoli Baked Potatoes from MealDiva
- Spinach and Artichoke Squares from Kudos Kitchen By Renee
- Green Rice from Basic N Delicious
- Broccoli and Blue Cheese Tarts from Mess Makes Food
- Avocado Fries from Small Wallet, Big Appetite
- Spinach Cashew Pakoras with Tangy Date Sauce from Sue’s Nutrition Buzz
- Garlicky Italian Green Beans and Potatoes from Webicurean
Getting Greens Through Salads
- Pixie Dust Salad with Avocados, Pixie Tangerines and Radishes from Shockingly Delicious
- Roasted Broccoli Spinach Salad from The Not So Cheesy Kitchen
- Apple, Spinach and Zucchini Salad from Hip Foodie Mom
- Brussels Sprouts Slaw from Hot Momma’s Kitchen Chaos
- Asparagus-Fennel-Pea Shoot Salad from Culinary Adventures with Camilla
- Cilantro Lime Ranch Dressing from The Foodie Army Wife
- Creamy Chicken Pesto Salad from Cindy’s Recipes and Writings
Entreés That Will Leave You Green With Envy
- Eggs and Greens Pizza from Bobbi’s Kozy Kitchen
- Creamy Green Pizza from The Foodie Patootie
- Shamrock Spinach Crepes from Curious Cuisiniere
- Healthy Green Pasta from Momma’s Meals
- Swiss Chard & Sausage Pasta Bake from Delaware Girl Eats
- Smothered Cabbage with Pork from Food Lust People Love
- Spinach Fettuccine with Bacon Alfredo from Crazy Foodie Stunts
- Roasted Asparagus Eggs Benedict With Cajun Hollandaise from Having Fun Saving
- Indulgent Pesto Risotto from The Weekend Gourmet
- Twice Baked Turkey Pie with Cabbage from Confessions of a Culinary Diva
- Slow-Cooker Irish Stout Chicken Stew from FoodieTots
- Chicken and Asparagus Flatbread Pizza from Family Foodie
Desserts and Beverages That Will Make Others Turn Green
- Lemon Kiwi Meringue Pie from Desserts Required
- Mint Cookies and Stout Shake from Melanie Makes
- Verde Sangria from Country Girl in the Village
- Baileys Mint Ice Cream & Chocolate Stout Float from The Girl In The Little Red Kitchen
- Shamrock Cookies from Hezzi-D’s Books and Cooks
- Green Tea Latte from Manu’s Menu
- Grasshopper Mousse from That Skinny Chick Can Bake
- Amazing Grass Brownies from Killer Bunnies, Inc
- Leprechaun Ice Cream from Cookistry
- White Chocolate Cupcakes with Pistachio Pudding Frosting from Cookin’ Mimi
- Collard Greens, Mushroom, and Cheddar Bread Pudding from The Texan New Yorker
- Coconut Avocado Ice Cream from URBAN BAKES
- Lime Meltaways from Pies and Plots
- Chocolate Mint Cake from NinjaBaking.com
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