SHAMROCK BISCUITS
Just the right mix of seasonings flavors these simple-to-fix-biscuits baked by the CT home economists. Garlic, Parmesan cheese and oregano add a tasty twist to standard refrigerated dough. And using a cookie cutter to form shamrocks gives the a festive flair for gatherings all through spring.
Provided by Taste of Home
Time 30m
Yield 10 biscuits.
Number Of Ingredients 5
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.
Nutrition Facts :
SHAMROCK SUGAR COOKIES
Adorable shamrock sugar cookies are the perfect addition to your St. Patrick's Day party.
Provided by Leah Maroney
Categories Dessert
Time 1h25m
Number Of Ingredients 16
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!
Nutrition Facts : Calories 318 kcal, Carbohydrate 53 g, Cholesterol 43 mg, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, Sodium 197 mg, Sugar 36 g, Fat 11 g, ServingSize 2 dozen cookies (serves 12), UnsaturatedFat 0 g
SHAMROCK COOKIES
A handy cookie cutter shapes these sensational sweets. With a hint of mint flavor, these shamrock cookies are especially yummy with cocoa or chocolate milk. -Edna Hoffman, Hebron, Indiana
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3 dozen.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 96 calories, Fat 6g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 68mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
IRISH SHAMROCK COOKIES
These green cookies are delicious anytime of the year. Make some green frosting for these cookies using a sugar cookie icing recipe found on Cookierecipe.com
Provided by MBMCD
Categories Desserts Cookies Cut-Out Cookie Recipes
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 310.3 calories, Carbohydrate 36.5 g, Cholesterol 71.7 mg, Fat 16.8 g, Protein 3.5 g, SaturatedFat 10 g, Sodium 868.9 mg, Sugar 15 g
SHAMROCK BISCUITS
Make and share this Shamrock Biscuits recipe from Food.com.
Provided by SaNdRa
Categories Breads
Time 20m
Yield 10-12 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 96, Fat 4, SaturatedFat 1, Sodium 330, Carbohydrate 12.8, Fiber 0.4, Sugar 2.2, Protein 2.2
HAZELNUT SHAMROCK BISCUITS
Oriskove Jetelicky - a traditional Czech Christmas biscuits (cukrovi) in the shape of a shamrock.
Provided by robochoc
Time 2h
Yield Makes Biscuits
Number Of Ingredients 0
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.
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