The Scoop - March 2022

Have a happy & safe Saint Patrick’s Day!

2022 Trade Show Schedule

St. Patrick’s Day Cookies

Yields: 30

Prep Time: 15 Minutes

Total Time: 2 Hours 30 Minutes

Ingredients

· 3 c. all-purpose flour, plus more for surface

· 1 tsp. baking powder

· 1/2 tsp. kosher salt

· 1 c. (2 sticks) butter, softened

· 1 c. granulated sugar

· 1 large egg

· 1 tbsp. milk

· 1 tsp. pure vanilla extract

Instructions

1. In a large bowl, whisk together flour, baking powder, and salt. In another large bowl, beat butter and sugar until fluffy and pale in color. Add egg, milk, and vanilla and beat until incorporated, then add flour mixture gradually until just combined. Shape into a disk and wrap in plastic. Refrigerate 1 hour.

2. When ready to roll, preheat oven to 350º and line two baking sheets with parchment paper. Lightly flour a clean work surface and roll out dough until 1/8” thick. Use a shamrock cookie cutter to cut out shapes and transfer to prepared baking sheets. Freeze 10 minutes.

3. Bake cookies until edges are lightly golden, 8 to 10 minutes. Let cool completely.

4. Meanwhile, make icing: In a large bowl, combine powdered sugar, corn syrup, milk, and extract. Add more milk a teaspoon at a time, if necessary, to thin out frosting. You want it to be thick enough that it holds its shape when piped for outlining the cookies. Add green food coloring until desired color is reached.

5. Transfer about ⅓ of the icing to a piping bag fitted with a small round tip. Pipe around the edges of cookies to create a border.

6. Add 1 tablespoon milk to remaining icing to create a thinner consistency for flooding the cookies. Add more milk 1 teaspoon at a time to thin it out more, if necessary.

7. Transfer icing to a piping bag fitted with a small round tip. Pipe icing into center of cookie to fill it in completely. Use a toothpick to pop any air bubbles or help the icing spread into corners. Let dry at room temperature.