St. Patrick’s Day Shamrock Shaped Cookies

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The sweetest way to celebrate St. Patrick’s Day is with shamrock shaped cookies? These lovely cookies will always keep it shape while baking, with our simple recipe.  If baking is not your thing, please feel free to use a ready made product like Pillsbury Ready To Bake Refrigerated Sugar Cookie Dough.  I love decorating with Wilton Green Cookie Icing, but you could use our simple buttercream frosting to frost the cookies too! 

INGREDIENTS

THE COOKIES

• 4 c. all-purpose flour, plus more for surface
• 1 tbsp. baking powder
• 1/2 tsp. salt
• 1 c. softened butter 
• 1 c. granulated sugar
• 2 medium eggs
• 1 tbsp. milk
• 1 ½  tsp. pure vanilla extract

THE  ICING

• 5 c. powdered sugar
• 1/4 c. light corn syrup
• 1/2 c. milk 
• 1/2 tsp.  vanilla extract (or vanilla) 
• Green food coloring 

DIRECTIONS

Make Cookies:

• In a large bowl, whisk together baking powder, flour, and salt. In another bowl, beat butter and sugar until fluffy. Then add egg, milk, and vanilla and beat until incorporated, then add flour mixture gradually until just combined. Shape and wrap in plastic. 
• Refrigerate for 1 hour.

Baking

• Preheat the oven to 350º
• Line two baking sheets with parchment paper. Lightly flour the surface and roll out dough until 1/8” thick. Use a shamrock cookie cutter to cut out shapes and transfer to prepared baking sheets. 
• Bake cookies 8 to 10 minutes, until the edges are lightly golden,
• Let cool completely. 

Make Icing: 

• In a large bowl, corn syrup, milk, extract, and combine powdered sugar. Then add more milk a tablespoon at a time, if needed, to thin out frosting. Make thick enough to hold its shape when piped for outlining the cookies. Then add green food coloring until desired color is reached. 
• Transfer about ⅖ of the icing to a piping bag fitted with a small round tip. Pipe around the edges of cookies to create a border. 
• Add 1 tablespoon milk to remaining icing to create a thinner consistency for flooding the cookies. Add more milk 1 teaspoon at a time to thin it out more, if needed. 
• Transfer icing to a piping bag fitted with a small round tip. Pipe icing into the center of the cookie to fill it in completely. Use a toothpick to pop any air bubbles or help the icing spread into corners.0
• Let dry at room temperature.

What are your thoughts? Please share in the comments below. I really would love to know.

Until next time, shine amongst the stars!

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