St. Patrick's Day Cookies
(for the cookies)
1 1/4 cups flour
1/2 t baking powder
1/8 t salt
8 T unsalted butter, softened
1 cup sugar
1 egg
1/2 t vanilla extract
(for the icing)
1/4 cup plus 1 t water
1 lb. sifted confectioners' sugar
2 T Wilton Color Flow Icing Mix
green & orange food color
edible paper
>how to make<
(for the cookies)
*Sift flour, baking powder, and salt together in a bowl and set aside.
*Beat butter in a bowl with an electric mixer on medium speed.
*Gradually add sugar and beat until mixture is light and fluffy.
*Beat in egg and vanilla, then reduce speed and gradually add flour mixture until just combine.
*divide dough in half and wrap in plastic wrap.
*Refrigerate for at least 1 hour.
*Preheat oven to 325 degrees.
*Roll out half of dough 1/8" thick, on a lightly floured surface, cut into desired shapes, arrange 1 " apart on buttered nonstick cookie sheet.
*Bake for 5 minutes, rotate baking sheet, and bake until golden, about 5 minutes more.
*Transfer cookies to a wire rack to cool.
*Repeat with remaining dough.
(for the icing)
*In an electric mixer, blend all ingredients on low speed for 5 minutes.
(Color flow icing crusts quickly, so keep it covered with a damp cloth while using it.)
*To soften full-strength color flow icing for filling in, add 1/2 t of water a little at a time (just a few drops as you near the right consistency) for each 1/4 cup of icing until it becomes the right consistency.
(for decorating)
*Use the basic white icing to fill up the middle part of the Ireland flag.
*Put 1/4 cup icing in a small bowl, and color it with orange paste color. Fill the right side of the flag.
*Mix green paste color with the rest of the icing, and finish the flags and shamrocks.
*While the icing is still wet put the heart and vein shaped edible paper on to the shamrocks.
-makes 1 to 2 dozen-
Note: I used the Wilton method of color flow icing.
Labels: St.Patrick's Day Cookies,flag cookies