Try Chocolate Marshmallow Cookies Let me know how it went! Blossom Cookies with Cashew Butter and Chai Spice.I use my standard royal icing in this recipe, but I also like using this Lemon Royal Icing for a little spring brightness! It gives a citrus kick to the flavor.I would zap the canned icing in the microwave for a few seconds to make it a more glaze-like consistency. Use store bought cookie dough and canned icing, if that's easier for you. Simplify this idea as much as you'd like. I think this is always a fail-safe way to get beautiful shaped cookies. If you'd like, roll sheets of the dough on parchment paper and then chill the sheets before cutting.The butter in the dough warms quickly and holds its shape the best when it’s cut cold. Roll cold dough with a little muscle as quickly as you can.Tip: It's also fun to package these in a flat box and let people nibble on the little hearts when they get the gift. And for the lucky ones, a four-leaf clover instead of three! It's an easy way to make the cute shamrock stems. I arrange the hearts to make shamrocks and then use a small brush to add an icing "stem" on the plate. That means I can get creative with their shape and size. When the little hearts are placed together on your serving tray you can make three or four leaf clovers!Īnd for the stems I like arranging my little clovers on whatever platter I have on hand. I used leaf green and yellow to create the chartreuse color, and a little forest green for the darker hue. My favorite food coloring are these gel pastes. I use royal icing when I want an icing or frosting that makes a smooth top to my cookies, when I want vibrant colors (with a butter icing the colors are harder to achieve), and when I want an icing that sets so I can package the cookies easily. I used royal icing to decorate the this shamrock cookies. Tip: Make sure you leave time to chill the dough, it makes such a difference when rolling it out. Bake on parchment-lined baking sheets for 8 to 10 minutes until slightly golden around edges.Once chilled, roll the dough to ¼-inch thickness and cut heart shapes with 1- to 1½-inch cookie cutters.Wrap and chill dough for about 30 minutes.Stir in flour until completely incorporated.Beat in the egg yolks, vanilla and salt.Add the confectioners’ sugar and blend together.In a bowl, beat the butter until smooth.I used heart cutters like these, some royal icing tinted in pretty shades of green, and shiny crystals of sugar to make these cookies. I go into more detail about coloring the icing later in this post. To decorate the cookies, I used my favorite royal icing recipe. Vanilla extract and a pinch of salt add flavor and round out the flavor profile. Patrick's Day cookies with a shortbread base.Įqual parts butter and confectioners' sugar is combined with six egg yolks and flour to create melt-in-your-mouth shortbread. Instead of making sugar cookies, I made these St. Unlike regular sugar cookies it melts a bit on your tongue when you eat it. The dough is a rich, shortbread-type cookie with a base of confectioners' sugar. Little fingers will love helping in the process, and love eating them too. Green clover cookies sitting just right on your plate make the sweetest, easy to pop-in-your-mouth-and-eat, treats. Patrick's Day cookies ever, I simply turned mini hearts into Irish shamrocks. Try an easy cream cheese and jam spread.In an attempt to make the cutest St. To make these into sandwich cookies, roll them super thin, bake for 3/4 time and fill with your favorite sweet or savory filling. Serve theses shamrock shortbread cookies with glass of cold milk or warm hot cocoa. I splurge on chocolate when called for but generally go with the store brand! I use fine baker's sugar and regular all purpose flour. I use unbleached paper and avoid plastic wrap and foil when I can. I also use multiple small cookie sheets regularly to make half batches or full batches to make moving pans around more easily. I find that jelly roll pans are too heavy for me to lift in/out of the oven with one hand so I only use these thinner stainless steel versions now. I use a stainless steel cookie sheet (link below) that has lips on three sides only. I wanted to share a few things I've learned along the way in hopes that you'll enjoy the process as much as I now do. I'm now pretty specific in the tools that I use to bake. We bake quite a bit at our house and I think one of the reasons we enjoy it so much is that we've honed our supply list.
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