These cookies are just perfect for St. Patrick’s Day and so fun to make with your children! Add whatever sprinkles or candies you like while the icing’s wet. If you’re a beginner, I’d recommend using a shamrock cookie cutter. Then you can use some thick royal icing to pipe the edges like an outline. Let that dry and add a little more water to the rest of the icing. Use this thinner batch to fill or “flood” the centers. Let the cookies sit for 24 hours before wrapping them!! If you’re a little more comfortable you can free hand pipe the shamrock onto the cookies. Have fun!
You can get Meringue Powder Here
Happy St. Patrick’s Day!
St. Patricks Day Recipe Time!
Ingredients:
3 c flour
1/2 Tablespoon baking powder
1 cup sugar
2 sticks butter
1 egg
2 Tablespoons milk
1 tsp vanilla extract
ELECTRIC MIX BUTTER & SUGAR. ADD EGG, MILK, VANILLA. ADD FLOUR & BAKING POWDER. PREHEAT OVEN TO 350. ROLL DOUGH ON FLOURED BOARD TO DESIRED THICKNESS. CUT SHAPES AND BAKE 12-15 MINUTES DEPENDING ON SIZE OF COOKIE. IF SMALLER, CHECK THEM EARLIER. LET COOL ON SHEETS.
ROYAL ICING
Ingredients
1 pound confectioners’ sugar
3 tablespoons meringue powder
Scant 1/2 cup water
Directions
- Beat ingredients in a mixer bowl on low speed until smooth, about 7 minutes. If icing is too thick, add more water; if too thin, beat 2 to 3 minutes more. Add food coloring to icing. Using a thicker consistency, pipe icing along the cookie edges to create the perimeter color.. Add water to thin the rest of the icing out and fill in the middles. I like to use a bottle with a tip for this. Add sprinkles while the icing is wet. Let cookies sit uncovered for 24 hours!! Then individually wrap!
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