![]() 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.
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