Shamrock Cut-Out Cookies
By Sue Lau | Palatable Pastime
It’s time to #FilltheCookieJar once again now that March is here!
Wicked storms blew through here overnight so I guess this year March really is coming in like a lion. This month’s theme is “Green or Think Spring!” which is perfect since I have already spotted forsythia bushes blooming in our area.
Mardis Gras is past and Ash Wednesday now flies by. And soon St. Patrick’s Day will be upon us followed by Spring itself, which in some cultures is considered the beginning of the new year. Robins are already busy scouting worms in the greening grass and other birds are getting raucus and noisy with their nest building and family rearing.
So while we enjoy that we can also enjoy sharing these crisp and lightly flavored lime cookies with our children and loved ones. When I was a young mother, many times I would buy things like this for my family at the market just to be festive. And I did see an offering of different baked goods for the season today. The last of the paczki and a few boxes of green cookies and cupcakes.
I marvel at how little I ever buy anything like that anymore, since I can easily make it from scratch. I can’t go back and unbuy those things I once did, but I can offer them today for my family, and also for young mothers out there looking for baking inspiration of their own. These cookies are super easy to roll between the parchment, which is something I do all the time now since it makes rolling out the dough much less messy and it goes a lot faster too. But whether you use the paper or not, I do hope this homemade treat is something you and your family will enjoy. Until next time-
Shamrock Cut-Out Cookies
Yield: 1-1/2 to 2 dozen cookies
- 6 tablespoons soft unsalted butter
- 1/2 cup granulated sugar
- 1 large egg
- 1 tablespoon sour cream
- 1/2 teaspoon vanilla extract
- 1 teaspoon lime extract
- 1/4 teaspoon green food color
- 2 teaspoons grated lime zest
- 1-1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- green crystal sugars or bottled white cookie icing (Wilton)
- Cream together butter and sugar in an electric mixer.
- Mix in egg, sour cream, vanilla and lime extracts, food coloring and lime zest until smooth.
- Sift together the flour, baking powder, and salt.
- Add flour mixture gradually to mixer until a smooth dough forms.
- Turn out dough onto parchment paper.
- Knead softly to make a smooth ball, then cover with another piece of parchment and roll out dough to 3/8″ thick.
- Chill dough sandwiched between parchment on a baking pan for thirty minutes.
- While dough is chilling, preheat oven to 350ºF.
- Remove pan of dough from fridge, lift off the top sheet of parchment and place it on another baking sheet.
- Cut dough with cookie cutters (shamrock shape preferred) and place cookie cut outs onto the parchment lined baking sheet.
- Sprinkle cookies with crystal sugars before baking. If you opt to use the icing drizzle leave them plain.
- Bake cookies for 10-14 minutes or until cookies are firm and just starting to brown around the edges.
- Cool cookies on the parchment sheet slid onto a wire rack.
- If you work ahead with a second sheet of cookies, keep the cut out cookies chilled until time to bake or it will shorten the baking time.
- If using the Wilton icing drizzle, wait until cookies are completely cool. Warm icing according to bottle instructions, then drizzle, then allow to set for at least 45 minutes before storing (check to see if they are dry to the touch).
From the kitchen of palatablepastime.com
Think Green! Think Spring!
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