- 1/2 cup (soft not melted) Butter unsalted
- 1/4 tsp Vanilla bean paste
- 1 tsp Lemon juice
- 1/3 cup (38 g) Powdered sugar
- 1-1/4 cup (150 g) All purpose flour
- 1/4 tsp Baking powder
- 1/8 tsp or a good pinch Kosher Salt
- 1 drop orange or green Coloring gel
My Irish Flag Shortbread cookies turned out to be the best color rendering of the Irish flag. It is more time consuming to make the three batches, 1 for each color, but honestly, it would have driven me crazy to have to make it all at the same time then add the color afterward. I could have weighed out the cookie dough into thirds then added the color, but knowing me, I would not have gotten the color the whole way through.
I wanted to know what the Irish flag colors stood for, so I found this site that had a lot of useful information about the flag. What’s the Symbolism of the Irish Flag, I hope you get a chance to read it; I had no idea.
This is my last St Patrick’s Day cookie for this year since the holiday is in a couple of days. I will be adding more next year.
These are the tools I used:
Other St. Patrick’s Day Cookies:
|Mint Chocolate Meringue|
|Irish Shamrock Sugar Cookies|
I weigh out for all three batches of cookie dough at the same time into three different bowls. Weigh or measure the flour, salt, and baking powder into a bowl and run a whisk through to blend then set it aside. In a stand or handheld mixer, add the soft butter and beat till light and fluffy. Add the vanilla bean paste and the lemon juice and incorporate it. Turn the mixer down and add the powdered sugar and mix it into the butter. Next, if this is one of the two cookie dough that gets orange or green, add the color now. I only needed one drop, but if you like a deeper color, add two drops.
After mixing all three cookie doughs, I split each color in half and roll each one into a log shape. Lay each color next to each other on a piece of plastic wrap. Fold the one side of the plastic wrap over and lift the one side so you can flip it over to finish wrapping it around all three logs. I put the wrapped cookie dough into a 9X13 dish, and at this point, you can shape it into as close of a rectangular as you can. This way, when you slice the log, it will have even green, white (regular cookie dough color) and orange colors. Do the same for the other half of the dough. Put it in the refrigerator for at least an hour.
Preheat oven to 350° and line 2 cookie pans with parchment paper then set aside. Take one of the logs out of the refrigerator and slice 1/4" pieces and lay flat on the cookie sheet. I put 15 to a cookie pan—Bake at 350° for 12-15 minutes. After baking, I let them cool on the pan for about a minute before moving them to a cooling rack.