St. Patrick's Day Cookies

by Melissa on March 17, 2008

Happy St. Patrick’s Day! I made these sugar cookies for Nate to take to work today. The recipe for the cookie is the same one I used for Valentines Day sugar cookies and comes from Blonde Ambition in the Kitchen. The frosting is royal icing from the Wilton Meringue Powder can. I added almond extract to the cookie and icing to add a subtle almond flavor.


Famous Sugar Cookies

  • 1 cup butter (VERY soft)
  • 1 cup sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 2 3/4 cups flour
  • 2 tsp baking powder
Preheat oven to 375.
In a small bowl stir together the flour and baking powder. Set aside.
In mixing bowl beat butter until soft and smooth. Add in sugar and beat to combine. Add egg and vanilla and almond extracts and beat until just combined. Add flour mixture. Beat until just combined and dough is smooth.
Turn out to floured work surface and roll to 1/3″ thickness. Use cookie cutter to cut desired shapes.
Place cookies on baking sheets and bake for 6-9 minutes until beginning to brown on bottom and around edges. Don’t over-bake or they will be crisp. Tasty, but crisp.
Royal Icing
  • 3 tablespoons Meringue Powder
  • 1 lb. (4 cups) confectioners’ sugar (about 1lb.)
  • 6 tablespoons warm water*
  • 1/2 teaspoon almond extract
  • Wilton Gel Color, leaf green

Beat all ingredients, except color, until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer). Recipe makes 3 cups.

* For stiffer icing, use 1 tablespoon less water.

To ice cookie:

Transfer 1/2 cup or so of the white icing to a pastry bag fitted with a number 2 tip. Outline the shamrock with the white and set aside to let dry.

Color the icing by dipping a toothpick into the green gel color, then into the white icing. Mix and keep adding color, using a new toothpick each time, until desired shade is achieved.

Thin the icing with water until it reaches a “syrup” consistency. Add water slowly, it does not take much to thin the icing and you don’t want it to thin or it will take forever to dry! Let the icing rest for a few minutes, then run a small spatula through icing to eliminate any air bubbles.

Pour the thinned icing into a squeeze bottle. Using the squeeze bottle, pour the icing into the outlined area on the cookie in a zig-zag pattern. Spread the thinned icing with a toothpick or decorating brush. Let harden for at least an hour before packaging.

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{ 3 comments… read them below or add one }

katie102006 March 17, 2008 at 11:06 am

Oh my gosh, these are EXACTLY what I wanted to make this weekend and didn’t have time to. They look SOO great! Love them!


Ally March 17, 2008 at 8:15 pm

Those shamrocks look perfect! Good job!


Amber March 18, 2008 at 7:56 am

Your cookies look fabulous! Now I am craving sugar cookies.


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