Shamrock Cookies Food

FOODCHANNEL EDITOR

Steps:

• 1 Mix flour, baking soda, cream of tartar and nutmeg. Set aside. 2 Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Beat in egg and vanilla. 3 Gradually stir in flour mixture until well mixed. Refrigerate dough about 1 hour or until firm. 4 Preheat oven to 375°F. 5 Roll out dough on lightly floured surface (see Test Kitchen Tip) to 1/8-inch thickness. Cut out dough with shamrock cookie cutter. Place on greased baking sheets. 6 Bake 8 to 10 minutes or until lightly brown. Cool on baking sheets 1 minute. Remove to wire racks; cool completely. 7 For the Icing, mix green food color and milk in small bowl. Add confectioners' sugar, stirring until color is evenly distributed and icing is smooth. To decorate cookies, hold cookie by its edge and dip top of cookie into icing. (Or spoon the icing onto cookie using a teaspoon.) Place glazed cookies on wire rack set over foil-covered baking sheet to dry. 8 TEST KITCHEN TIP: Mix 1/4 cup flour and 1/4 cup confectioners' sugar to use for dusting surface.

SHAMROCK SHORTBREAD COOKIES

Steps:

• 1. PREHEAT: Oven to 350 degrees F.
• 2. IN: A large bowl, with an electric beater on medium speed, cream butter and sugar. ADD eggs and vanilla; beat 1 to 2 minutes, until light and fluffy.
• 3. GRADUALLY: Add flour and beat 2 minutes, or until well blended. FORM dough into 2 balls; cover and chill at least 2 hours.
• 4. ON: A lightly floured work surface, using a rolling pin, roll 1 ball of dough to 1/4-inch thickness. USING cookie cutters or a knife, cut into St. Patrick's Day or other desired shapes. PLACE shapes 1 inch apart on ungreased baking sheets. REPEAT with remaining ball of dough.
• 5. BAKE: 10 to 12 minutes, or until golden around edges. REMOVE to a wire rack to cool completely. ***ENJOY these plain or sprinkle with colored sugar or sprinkles before baking. You can also frost and decorate the cookies once they've cooled. Do your own thing!***

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 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!

FABULOUS SHAMROCK SUGAR COOKIES

Steps:

• Mix flour, baking soda, cream of tartar and nutmeg; set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Beat in egg and vanilla. Gradually stir in flour mixture until well mixed. Refrigerate dough about 1 hour or until firm.
• Preheat oven to 375°F Roll out dough on lightly floured surface* to 1/8-inch thickness. Cut out dough with shamrock cookie cutter. Place on greased baking sheets.
• Bake 8 to 10 minutes or until lightly brown. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
• For the Icing, mix green food color and milk. Add confectioners' sugar, stirring until color is evenly distributed and icing is smooth.
• To decorate cookies, hold cookie by its edge and dip top of cookie into icing. (Or spoon the icing onto cookie using a teaspoon.) Place glazed cookies on wire rack set over foil-covered baking sheet to dry.
• I like the 3 decorations styles:
• 1- cover the whole top surface in green icing.
• 2 - cover the whole top surface in white icing then pipe green as an outline.
• 3 - Cover the whole top surface with white icing & cover with candy sprinkles (allow the icing to set for a few minutes before adding the sprinkles so they don't absorb moisture & leach their colour).

ST. PATRICK'S SHAMROCK COOKIES

Steps:

• Preheat oven to 325°F
• In a medium bowl, beat butter or margarine and brown sugar with an electric mixer on medium speed until light and fluffy.
• Stir in vanilla.
• Add flour and salt to the butter and blend well.
• With a rolling pin on a lightly floured surface, roll out dough 1/4-inch thick.
• Cut out cookies using a 3 inch Shamrock cookie cutter and place 2 inches apart on ungreased cookie sheets.
• Re-roll scraps.
• Sprinkle green sugar crystals on each cookie.
• Bake 20 to 25 minutes, until cookies are pale golden, not brown.
• Let stand 2 minutes.
• Remove to a rack and let cool completely.