Shamrock Biscuits Food

IRISH SHAMROCK COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheet.
• Cream together the butter or margarine and the pudding mix. Blend in the baking mix, egg and sugar and mix well.
• On a lightly floured surface roll out the dough to 3/8 inch thickness and cut into cookies with a shamrock cookie cutter.
• Place cookies on the prepared baking sheet and bake at 350 degrees F (175 degrees C) for 9 to 10 minutes or until lightly browned on the edges. Let cookies cool on rack. Frost with green colored icing if desired.

SHAMROCK BISCUITS

Steps:

• Cut biscuits into shamrock shapes with a 2-in. cookie cutter or knife; discard trimmings. Place biscuits on an ungreased baking sheet. , Bake at 375° for 11-15 minutes or until golden brown. Combine remaining ingredients; brush over warm biscuits.

SHAMROCK COOKIES

Steps:

• Preheat oven to 375°. In a large bowl, cream the shortening and confectioners' sugar until light and fluffy. Beat in egg and extract. Gradually add flour and salt. Tint with food coloring. Cover and refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a lightly floured 2-in. shamrock cookie cutter. Place 1 in. apart onto ungreased baking sheets. If desired, sprinkle with colored sugar. , Bake until edges are lightly browned, 10-12 minutes. Cool for 1 minute before removing to wire racks.

EASY CHEESY BISCUITS

Steps:

• Preheat the oven to 170C/fan 150C/gas 5.
• Mix all the ingredients together in a mixing bowl using your hands until a dough is formed.
• Roll out the dough to a thickness of 5mm. Then use a cutter to cut out the biscuits.
• Place the biscuits onto a floured baking tray and bake in the oven for 10-15 minutes or until golden and crispy.

SHAMROCK BISCUITS

Steps:

• Preheat oven to 350. Place biscuits on baking sheet and place in oven for time indicated on bag/box minus 5 minutes.
• Remove from oven and using a pastry brush, brush egg white on tops of each biscuit. Place 1 parsley leaf on top of each biscuit and 'glue' in place with more brushed on egg white. Make sure they are laying flat on each biscuit.
• Place back in oven for 5 more minutes then remove. Allow to cool for a minute or 2, then enjoy.
• The parsley leaves are used to look like little 3 leaf clovers. I made these for St. Patty's day '07 to add as a fun side dish for the Irish potato soup I made. (I'll be adding that recipe later on--it's delish). happy baking :-).
• ps. If you are lucky enough to have an international store local to you, Irish butter goes great with these. We did and it's wonderful--very lite texture and creamier than regular butter.

ALMOND SHORTBREAD SHAMROCK COOKIES

Steps:

• Line cookie sheets with parchment paper or foil. With a mixer, beat butter on high for 3 minutes or until very soft and light in color. Add grated almond paste and sugar, mix on low speed until combined. Turn mixer to high and beat a full 5 minutes or more, until just combined. Spoon 1/2 of dough onto a 15-inch long piece of wax paper. With hands, press dough out to 1/4-inch thickness. Top with wax paper. Lightly smooth top with rolling pin, keeping wax paper in place, lay dough on cookie sheet. Repeat with remaining half of dough. Chill for 1 hour to firm.
• Preheat oven to 325°F shortly before removing dough from chilling in the fridge. Work with 1 piece of dough at a time, keeping other half chilled. Cut out the cookie sheets, shamrocks or other shapes. Place on cookie sheets 2-inches apart, dipping cutters in flour if sticking. Repeat until dough is used. Keep unbaked cookies chilled till ready to bake.
• Bake plain or brush tops with milk and sprinkle with colored sugar. Bake for 12 to 14 minutes or until cookies are firm and bottoms are very light golden. Cool on wire racks. Store in air tight containers with parchment paper between layers.

SHAMROCK SUGAR COOKIES

Steps:

• Gather the ingredients.
• Add the softened butter, sugar, orange peel, and vanilla extract to the bowl of a stand mixer. You can also use a regular medium-sized bowl and a hand mixer . Blend until the ingredients are creamed together.
• Add the egg and beat until light and fluffy.
• Add the milk to the mixture and blend again. Scrape down the sides of the bowl as needed.
• Sift together the dry ingredients and gradually add them to the creamed mixture. After the dough is combined, divide it in half, wrap in plastic wrap and chill for at least one hour.
• Preheat the oven to 375 F.
• Place the dough on a lightly floured surface and roll out to about 1/8-inch thick.
• Cut out the dough using the shamrock cookie cutter. If you are making the coins, we recommend using a small round cookie cutter. Add the cookies to a greased or parchment-lined cookie sheet.
• Bake for about 6 to 8 minutes or until set. Keep a careful eye on them while baking so they do not get over-baked. You don't want them to brown.
• Roll out dough scraps into another sheet and repeat cutting out the shapes.
• Allow the cookies to cool slightly on the cookie sheets and then transfer them to a cooling rack to finish cooling.
• While the cookies are cooling, prepare the royal icing . Beat together the powdered sugar, meringue powder, and milk until completely combined. Separate the icing into three bowls.
• In one bowl, add 2 tablespoons of powdered sugar. This will be the icing for edging the cookies. Place the icing in a piping bag with a small hole attachment.
• In the second bowl add the green food coloring and mix until completely combined. Place the icing in a piping bag with a larger hole opening attachment.
• In the third bowl add yellow food coloring. Add the icing to a third piping bag with a smaller opening.
• Edge all of the cookies with the white icing. Flood each cookie with the green icing, using a toothpick to help spread the icing to the edges. Flood the coins with the yellow icing.
• Allow the cookies to completely dry -- it should take 1 to 2 hours. Use the edging icing to add designs to the tops of the cookies and to attach edible pearls and sprinkles to the cookies.
• You can also thicken the rest of the green and yellow food coloring with more powdered sugar and use that icing to decorate the cookies as well. Allow them to dry and then serve!

SHAMROCK BISCUITS

Steps:

• 1. Lightly flour your work station and preheat oven as directed on package. Separate biscuits Roll out each biscuit slightly with floured rolling pin.
• 2. Use a floured shamrock cookie cutter to make shapes. Bake according to directions.
• 3. In a small bowl, blend 1 to 2 drops of food coloring with cream cheese. Serve with warm biscuits.

HAZELNUT SHAMROCK BISCUITS

Steps:

• Grind the hazelnut kernels to produce a finely chopped, uneven mass.
• Add the icing sugar, peel, beaten egg and the seeds from the vanilla pod to the hazelnut mass and work to form into a stiff dough.
• On a non stick surface dusted with icing sugar, roll out into a sausage about 1cm diameter.
• Take 1cm portions and roll into balls.
• Take 3 even sized balls and dip in the beaten egg, and stick together to form a shamrock shape.
• Take a piece of chopped almond and press into the middle of each leaf of the "shamrock", flattening slightly.
• Brush again with beaten egg, and place on a non stick baking sheet.
• Place into a very cool oven, 150C / fan 130C / gas 2 for about 40 minutes until baked.
• Cool completely and store in an airtight tin.