A couple days ago I was
sorting through some loose recipe pages I had in my "Oh!, I want to try
making this" pile. You know... the pile of recipes printed from Pinterest.com
or Allrecipes.com that sit around for a little while (okay, months maybe) until
you get a chance to try them out. Trust me, mine is quite the pile.
There was a new sugar
cookie recipe in the stack. I already have a “family favourite” sugar cookie
recipe and it's great. It uses sour cream, which gives the cookies a richer
flavour. However, I didn't have sour cream and I did really want to try this
new recipe.
Perfect Sugar Cookies (adapted)
1 cup butter, room temperature
1 cup granulated sugar
1 egg
1 tsp vanilla extract (I use clear vanilla extract)
2 TBSP milk
3 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
In a large bowl, cream the butter until light and fluffy. Add in the sugar and blend thoroughly. Add the egg and vanilla extract and blend. Add the milk and beat again.
Sift together the flour, baking powder and salt. Gradually add the dry mixture to the creamed mixture until combined. Once the dough holds together, wrap the dough in plastic wrap or in a Ziploc bag and refrigerate for at least 3 hours and up to two days.
Preheat oven to 325 degrees F. Roll dough out on lightly floured surface until 1/4 inch thick. Cut into desired shapes. Place cookies on a baking sheet lined with parchment paper. Bake each sheet of cookies for 8 - 10 minutes; until edges are just starting to turn golden. This will give you a cookie with a slightly chewy center. If you like a crisper cookie, then bake them a little longer.
Remove cookies from oven and allow to cool on baking sheet for 2-3 minutes. Remove from baking sheet and transfer to wire cooling rack to finish cooling. Frost and decorate cookies once completely cool.
So I'm making up the
dough and I thought, "Hey, St. Patrick's Day is coming up!" So I
grabbed my Wilton's Kelly Green food gel and added just a little dab to the
dough. I use Wilton's gels because I like how little I need to use to get great
colour. Check out that green!
Once the dough came
together, I divided it into two discs and stuck them into Ziploc bags, then put
the bags in the refrigerator for a day. I like to give the dough a chance to
rest and for the flavours to get all mellow and happy together.
I had picked up a cute
shamrock shape cookie cutter from Scoop n' Save in Langley. This place is
amazing! It has everything you would ever want to bake and decorate. I also
bought some green sanding sugar and some shamrock sprinkles. They offer them in
bulk, and you just scoop out how much you need. Hence the name...Scoop n' Save.
Yesterday the weather
was terrible. So much wind, so much rain. A good day to stay inside and bake. I
was a little worried the power would go out before I'd had a chance to bake all
the cookies, so I made quick work of getting the dough rolled out and the
shapes cut and into the oven. Luckily, the power stayed on and all the
shamrocks came out fine.
Today my mom and I spent
some time decorating the cookies with royal icing using Wilton's Meringue Powder. I use this in my royal icing to get it to harden faster. I only add in
about a teaspoon to the mix; just kinda sprinkle it in. So we had to be quick
about getting them iced and dipped into the sanding sugar before the icing
started to set.
We opted for a random pattern zig-zag over the cookies. These cookies are going to my Oma's homecare center, so we didn't want to ice the whole cookie but still wanted them to be whimsical. We left some with plain icing, some with just sanding sugar and some with both shamrock sprinkles and sanding sugar. Here they are all in a box ready to go.
And then I did some research. It turns out that while all shamrocks are clover, not all clover are shamrocks. And while even botanists do not always agree on what makes a shamrock, most Irishmen (and women) do. Irish legend claims that St. Patrick used the tri-lobed leaf to illustrate Christianity's holy trinity of the Father, the Son and the Holy Spirit. Four leaf clovers are a genetic mutation of the three leaf clovers. Although four leaves are considered lucky, they are not considered to be shamrocks by those passionate about their Irish traditions and legends.
So ultimately, my "shamrocks" are not shamrocks and are simply four-leaved clovers. And while they may not be particularly Irish, they taste delicious.
Happy St. Patrick's Day!