I took one of those DNA tests this past year and found I am 50% from the Scottish, English, and Wales region. So I decided to do some research on cookies made in good old Ireland for St. Patrick's Day. It turns out; the Irish did not indulge in too many varieties of sweets in the early days. I know some of my family came over during the religious persecution and some during the potato famine. I am wondering if the times were so bad for food that sweets were the last thing on their minds.
The Great Famine was an event I have not looked into but doing the research gave me an insight into my Irish history. With this in mind, I am sure just finding food that was nutritious was the main focus at that time. I decided to make a few of my own to celebrate one of my heritages. Since this is the first year I am doing seasonal cookies, there will not be many, but I will build on these as time goes on. I hope you will check back and see what other seasonal cookies I make in the upcoming year.
The green coloring that I used from Cake Craft Coloring Gel was called Rustic Green which was perfect for these St. Patrick's Day shamrock cookies.
Recipe
Irish Shamrock Sugar Cookies
Barbara HallIngredients
- 1 cup (227 g) Butter unsalted room temperature
- 1 cup (198 g) Sugar white
- 1 (1) Egg
- 1 teaspoon (1 teaspoon) Vanilla Extract
- 2 teaspoon (2 teaspoon) Baking powder
- 3 cups (360 g) All-purpose flour
- ¼ teaspoon (0.25 teaspoon) Kosher Salt
- 2 drops (2 drops) green Coloring gel
- White Sparkling sugar Sprinkle on top before baking
Instructions
- Weigh or measure the sugar and set aside. In another bowl, weigh or measure the flour, baking powder, and salt running a whisk through to blend. In a stand or handheld mixer, blend the butter and sugar till light and fluffy about 2 - 4 minutes. Add the vanilla extract, 2 drops of green coloring gel, and egg blend thoroughly. Turn the mixer down to low and add the flour mixture and mix till incorporated. You want the dough like playdough that you can form a ball in your hand.
- I break off about the size of a golf ball or a little bigger and roll-out to ⅜ to ¼ inch thickness. You can undoubtedly roll them out thicker, but you may have to add a bit more time to the baking. Using your cookie cutter, lay 12 to a cookie pan lined with parchment paper. Sprinkle white sparkling sugar on top of the cookies.
- Bake at 350°F (175°C or 180°C) for 6-8 minutes. Transfer the cookies to a cooling rack after they come out of the oven. These sugar cookies are fun to make with children.
NUTRITION DISCLAIMER
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.
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