Yay for COOKIES! I have never made St. Patrick’s Day cookies, but why not start now? And you know what motivated me??
This AMAZING edible glitter. Seriously though, me and my friend tried it and it tastes like nothing but looks so sparkly and fantastic! I thought for sure there would be some sort of crunch because, I mean it looks so much like regular glitter. But all you taste is yummy cookie. What is St. Paddy’s day without some gold?A special thanks to my cookie partner in crime Rad and Happy, couldn’t have done them without her help.
Sugar Cookie Recipe
2 cup Butter softened
1 1/2 cup Sugar
2 teaspoons vanilla
4 egg yolks
4 1/2 Cups flour
Cream Butter and Sugar. Add vanilla and egg yolks (be sure not to over mix). Add flour. Separate the dough into two balls. Put between two sheets of parchment paper and roll out to about 1/4 inch thick. Then put in fridge till it becomes hard (about 30 min), then remove and cut out shapes. When the dough has become soft again repeat until all the dough is gone.
Bake the cookies at 350 for about 10-12 min. Each oven is different, so watch them. They are best when taken out before the edges start to brown.
When cooled frost using royal icing
This is the royal icing recipe I use
(This recipe is from the Wilton Meringue powder box)
3 tablespoons Wilton Meringue Powder
4 Cups confectioners sugar
6 tablespoons warm water
I usually half this recipe, but it all depends on how much icing you are planning on making. Also you might need to add more water to get the consistency you want. The trick is, you run a knife through the icing and count 10 seconds, if the frosting has flattened out by then it is perfect for frosting. If it is too thin then it might run off the cookies and if it is too thick and keeps its shape for longer then it wont smooth out.